Cheddar Broccoli Soup


  • 2 Tablespoons Butter
  • 2 Cloves Garlic, Minced
  • 1 Whole Broccoli Head
  • 2 Pounds Yukon Gold Potatoes, Peeled and Diced
  • 4 Cups Vegetable or Chicken Broth
  • 1 Pinch Salt and Pepper, To Taste
  • 1 Cup Half and Half
  • 1 Cup Shredded Cheddar Cheese
  • 6 Whole Slices of Bacon (Optional)


  1. Saute the butter and garlic in the pot for 1 minute.
  2. Add broccoli, potatoes, and broth. Season with salt and pepper.
  3. Secure lid and cook at high pressure for 10 minutes. Turn off pot and let pressure naturally release for 10 minutes. Quick-release the remaining pressure.
  4. Add cooked bacon if desired.
  5. Add the half and half, cheddar cheese, and blend with immersion blender until smooth.