Cooker Potato Broccoli Cheddar Soup

🧾 Ingredients (4–6 servings)

• 3 medium potatoes, peeled & diced

• 2 cups broccoli florets, chopped

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 cups vegetable 

• 1 cup milk (or half milk + half cream for richness)

• 1½ cups cheddar cheese, shredded

• 2 tbsp butter

• 1 tbsp all-purpose flour (optional, for thicker soup)

• Salt & black pepper to taste

• ½ tsp paprika (optional)

👩‍🍳 Instructions

🔹 Pressure Cooker / Instant Pot

1. Add potatoes, broccoli, onion, garlic, and broth to the cooker.

2. Pressure cook 8 minutes, then quick release.

3. Blend partially (leave some chunks).

4. Turn to sauté. Stir in butter, milk, and cheese.

5. Add flour slurry if using. Simmer 2–3 minutes until thick.

6. Season and serve hot.

🔹 Slow Cooker

1. Add potatoes, broccoli, onion, garlic, and broth.

2. Cook LOW 6–7 hours or HIGH 3–4 hours.

3. Blend partially.

4. Stir in butter, milk, and cheese. Cook 15 more minutes.