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Instant Pot Skinny Broccoli Cheddar Soup - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 1/4 cups peel and dice Yukon Gold Potato
  • 1 1/4 cups dice Onion, Yellow
  • 1/4 cups dice Green Onion (Scallion)
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups Chicken Broth/Stock
  • 1/4 teaspoons Thyme, Dried
  • 3/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 16 ounces Broccoli Cuts, Frozen
  • 2 ounces Cheddar Cheese, Sharp, 2%, Shredded
  • 1/2 cups Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 224 Calories
  • 4g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 15mg Cholesterol
  • 912mg Sodium
  • 34g Total Carb
  • 6g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 365 Days of Slow Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the potatoes, onion, green onion, garlic, broth, thyme, salt and pepper among the indicated number of round freezer containers.
  2. Divide the broccoli among the indicated number of gallon freezer bags.
  3. Divide the cheese and milk among the indicated number of pint freezer bags.
  4. Tuck one pint bag inside each gallon bag. Label all bags and containers. Freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the bag of milk and cheese in a bowl of warm water to thaw.
  4. Place the frozen soup base in the Instant Pot.
  5. Lock the lid in place and seal the steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. While the soup is cooking, place the broccoli in a colander and run hot water over it for 1 minute.
  8. Let pressure release naturally for 5 minutes, then quick release remaining pressure.
  9. Use an immersion blender (or carefully transfer to a traditional blender) and puree until smooth.
  10. Pour in 3/4 of the broccoli. Pulse the blender 3-4 time to your desired consistency. (Pour back into the Instant Pot if using a traditional blender.)
  11. Add the grated cheese, milk and remainder of broccoli. Stir and allow to warm through.

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