Broccoli Cheese Soup

This is a favorite soup at our home! One that every single one of us loves. I can make it fairly quickly in my instant pot. See the note for instant pot directions. Adapted from here.

Ingredients
2 TB olive oil
1 chopped onion

1 TB minced garlic
1 cup chopped carrots
1 bell pepper, finely diced
3 stalks celery, finely chopped

3 cups chopped cauliflower (one head)
2 tsp salt
1/2 tsp black pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup milk
3 cups chopped broccoli (about bite size)
2 cups cheddar cheese, grated
1 cup Colby jack cheese, grated


Instructions
Melt the oil in a large soup pot. Add onions, carrots, red pepper, celery, and cauliflower and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper.

Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes.

Puree the soup in a food processor or blender and return to pot.

In a small bowl, whisk the flour with water, add to soup along with the broccoli. Simmer until broccoli is tender, another 10-15 minutes.

Add milk and cook until heated through. Stir in cheese, allow to melt, and season with additional salt and pepper if needed.

Note: I like to make this in my instant pot. I saute the onion and garlic in the oil, then add the carrots, pepper, celery, cauliflower, salt, pepper, broth, and potatoes. Set the instant pot for 10 minutes. Then follow the rest of the steps.