Broccoli Cheddar Soup

Panera copycat from IP Community page

Olive oil, enough to sauté with

¾ onion, diced

1 tbsp garlic powder

4 cups chicken broth

3 cups broccoli florets, chopped

2 cups carrots, shredded

Salt and pepper to taste

A pinch of paprika

A pinch of dry ground mustard

2 cups heavy cream

12oz shredded sharp cheddar cheese

⅓ cup of flour

Set IP to sauté, and once it's hot, add olive oil and sauté onions for a couple of minutes.

While still on sauté, add the chicken broth, garlic powder, broccoli, carrots, dry mustard and paprika. Bring to a simmer and then turn off the IP.

Turn it on manual, high pressure, for 8 minutes. Attach the lid and make sure the vent is sealed.

When the timer goes off, let it sit another 8 minutes before doing a quick release of the vent.

Put the IP back into sauté mode and add heavy cream and bring to a simmer.

While waiting for it to simmer, mix the flour and cheese in a large bowl. Add flour/cheese to IP once the soup is simmering and stir until blended.

Season to your taste with salt and pepper and serve with your favorite bread!

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