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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Panera's Broccoli and Cheddar Instant Pot Soup Recipe

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This recipe for Panera's Broccoli and Cheddar Instant Pot Soup is from Loving Legacy of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh broccoli chopped
8 oz. cheddar cheese
1 small onion chopped
3 cups chicken or vegetable broth
2 cups milk, half and half or heavy cream
1 cup shredded carrots
¼ tsp. nutmeg
8 oz. cream cheese
Directions:
Directions:
Place chopped onion, carrots, broccoli, nutmeg, and broth in the Instant Pot. Add cream cheese.

Place on Manual High Pressure for 4 minutes.

Do a quick release and stir in milk, half and half or heavy cream.

Place pot on sauté for about 5 minutes. Do not bring to boil. Add cheddar cheese and stir until melted.

Serve with bread or crackers.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
9 minutes
Personal Notes:
Personal Notes:
This is a quick and delicious soup. I have used vegan cheeses and no one knew. I have also used unsweetened, plain almond milk. This soup is a favorite of Danielle Knibb. I sometimes add some extra steamed chopped broccoli before serving.

When we invite neighbors and friends over to decorate Christmas cookies I make a variety of soups for lunch. I always make this soup. And it always disappears fast.

 

 

 

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