I know my last entry made it seem like I was on the verge of quitting this blog, but this entry should be proof that it’s not. I was more relaxed compiling this entry, that’s for sure. Taking my time is just what I need, especially in light of ongoing kitchen issues, and I’m glad I decided to take this approach.
Now! Onto the recipe. I made this a few weeks ago during a particularly awful cold snap in New York City, and thankfully, even though we’re still encountering chilly weather from time to time, it hasn’t gotten as cold as that again. (And I hope it won’t). But even though it’s warming up here and there, we’ve just gone through a particularly rainy weekend, which means it’s still an appropriate time of year for a hearty dish like this, so I thought I’d share it here.
I picked up the recipe from Center Cut Cook and truth be told, I didn’t change a whole lot, minus a couple of things here and there for additional flavor. In addition to the green onion the original recipe says to use for garnish, I also sauteed some regular onions and a few extra cloves of garlic before turning everything into soup. Instead of half and half, I just went ahead and used the 1 percent milk in my fridge and that was absolutely fine.
The nice thing about this, especially since my kitchen is not conducive to heavy-duty cooking right now, is that it’s not a complicated recipe. I have done some Instant Pot recipes that might as well take up a whole day of preparing in the past — sure, the cooking component just requires sealing the pot and walking away, but you still have to do a ton beforehand. This recipe is a lot simpler, and yes, it does taste a little simpler too, but sometimes that’s exactly what you need, especially on a cold or gloomy day where you’re staying in and trying to relax.
Take a look at how to put it together, below:
- Serves 4 to 6
- 2.5 tablespoons butter
- 5 cloves of garlic, minced
- 1 medium yellow onion, chopped
- 1 medium broccoli head, broken up into florets
- 2 pounds of Yukon Gold potatoes, peeled and cut into chunks
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 cup milk (low or full fat is fine)
- 1 cup freshly shredded cheddar cheese
- Chopped green onions for garnish
- 1. Put the Instant Pot in saute mode — once it gets hot, add the butter, chopped yellow onion and garlic. Sautee for about 1 to 2 minutes, until the garlic starts to brown.
- 2. Add the broccoli, potatoes and broth and add a bit of salt and pepper for seasoning. Secure the Instant Pot lid, select manual mode and cook at high pressure for 5 minutes.
- 3. When the ingredients are done cooking, hit cancel and let the Instant Pot do a natural release for 10 minutes. After that, remove any remaining steam.
- 4. Add the milk, as well as half a cup of the cheddar cheese. Blend using an immersion blender until it's smooth, or you can blend batches in a larger blender. You can add a little more water or broth to make the soup slightly thinner. Add salt and pepper to taste.
- 5. Top with additional cheddar while hot, add some of those green onions for garnish — and serve!
- Adapted from Center Cut Cook.
“Little darling, it’s been a long cold lonely winter” indeed. This song feels like a beacon of light, just like this soup feels like a beacon of comfort, when it feels like those chilly grey days just won’t go away. I’ve always loved how light and jaunty the guitar on this otherwise simple tune is and it just feels perfectly suited to warming oneself up.