I worked over this holiday weekend but had both Friday and Today (Monday) off. Today I took the opportunity to make some fresh salsa for snacking, as well as some Broccoli and Cheese soup for lunches. I love broccoli and cheese soup it’s super tasty. I’ve included the recipe after the break.

Work has been great. I can’t believe I’ve already been there three months! I’m working in telecommunications support at Trihealth. Which basically means I’m a telephone operator. So when you call the main number there is a chance you’ll talk to me to direct your call. We also manage in house calls for the Trihealth hospitals. It’s a neat job and the people I work with are super nice, I like them all. I feel great knowing I’m helping people and that’s been the best part about the job.

I’m going to try and write more often on my blog, but I have no idea how that will work out as I’m always dipping my hands into something. For instance, I’m attempting to grow an indoor herb garden at the moment. I have Sage, ,Basil, Thyme, Oregano, Cilantro, Rosemary, Dill, Italian Parsley, Chives, and catnip. Some of it is growing quite well already. Others I’m still waiting on to sprout. I have my fingers crossed.

Well I’m off to enjoy some down time. I’m going to game for a little while….

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Broccoli Cheese Soup in the Instant Pot

A delicious easy to make soup

Course Soup

Cuisine American

Keyword Broccoli, Cheese, Soup

Prep Time 5 minutes

Cook Time 12 minutes

Servings 8 servings

Calories 274 kcal

Ingredients

• 3 tbsp butter
• 1 medium onion Finely Diced
• 2 cups diced carrots
• 2 cloves of garlic minced
• 1/4 cup all purpose flour
• 3 cups vegetable broth or stock
• 6 cups broccoli florets
• 1 tsp paprika
• 1 tsp dijon mustard
• 1 1/2 cups monterey jack cheese shredded
• 1 1/2 cups cheddar cheese shredded
• 1/2 cup milk
• 1/2 cup heavy cream
• salt to taste
• pepper to taste

Instructions

1. Press the Sauté button on the Instant Pot and add the butter. When the butter is melted stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent

2. Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain. Make sure to scrape the bottom of the pot to make sure none of the flour mixture has stuck to the bottom.

3. Add the broccoli to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.

4. At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, and dijon and stir until incorporated.

5. Stir in the cheeses, mixing well until fully melted. Once melted add in the milk and cream, season to taste.

6. take half the soup and blend until smooth and creamy and then add it back to the pot,, this makes for a thicker soup.