Broccoli Cheddar Soup
3 tbsp butter
1 - 16 oz. package of broccoli florets
1 onion, diced
2 carrots, julienned
1/4 cup flour
2 cups low sodium vegetable broth
5 garlic cloves, minced
1 cup whole milk or half and half
8 oz. sharp cheddar cheese or mexican style cheddar
1/2 tsp ground nutmeg
1 tsp black pepper
Place broccoli (cut to your liking), and 1 cup of water, pressure cook in the basket for 1 minutes.
Empty out broccoli from the basket when done. Put on MD/LO setting for sear/sauté.
Throw in the butter, garlic, onions, carrots and sauté. Add flour and broth.
Cover the lid and seal the vent. Pressure cook for 1 minute after giving all the ingredients a good mix.
Carefully open the lid, and throw in the broccoli, cheddar and milk/half and half. Stir until dissolved.
Once soup is thickened to your liking serve and add the cooked bacon and some shredded sharp cheddar cheese on top of the soup.