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Ingredients:
- 8 cups broccoli florets, frozen
- ½ cup onion pieces
- Salt and pepper for taste
- 4 cups chicken stock
- 4 T corn starch
- ½ cup cold water
- 6 cups shredded cheese, or 4 cups homemade processed cheese
- 1 t turmeric and paprika
- ½ t mustard powder
Directions:
- Put all of the ingredients up to the corn starch in instant pot and cook on manual for 6 minutes, quick release
- Puree the soup in an immersion blender until it is smoothened out
- Add in the corn starch and potato starch, along with the cheese. Make this thick.
- Add in spices and then put it in IP. Whisk it on the sauté mode until it’s thick and smoothened out.
