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Notes from the Kitchen

• Chef's tip

  Chef's Tip

  For a creamier consistency, use freshly grated cheddar cheese in place of pre-shredded cheddar cheese.

  If you do not have an immersion blender, transfer soup to a blender, blend and return to Instant Pot or slow cooker.

• Try a swap

  Try a Swap

  For vegetarian: Use vegetable broth in place of chicken broth.

  Slow Cooker Directions:

  1. To the slow cooker, add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne, salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover slow cooker and cook on high for 3-4 hours or low for 4-6 hours.

  1. Remove the bay leaves and discard. Using an immersion blender, blend the soup until chunky smooth.

  1. Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted.

  1. Serve garnished with additional cheese, if desired.

Nutrition

Per Serving: Calories 400 Total Fat 31g Cholesterol 75mg Sodium 510mg Total Carbohydrate 14g Dietary Fiber 3g Total Sugars 6g Protein 20g Vitamin D 0% Calcium 40% Iron 6% Potassium 15%

Nutritional values are an approximation. Actual values may vary.

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