Description
A quick and comforting soup made with ham, cheese, broccoli, and potatoes, perfect for busy nights and picky eaters.
Ingredients
Main Ingredients
- 2 cups Cooked Ham (Cubed or shredded; leftover works great!)
- 3 cups Broccoli (Fresh or frozen; cut into florets.)
- 1.5 cups Sharp Cheddar Cheese (Grated; more flavor if freshly grated.)
- 2 large Potatoes (Russet or Yukon Gold; cut into cubes.)
- 1 medium Onion (Chopped; adds flavor.)
- 1 medium Carrot (Chopped; optional but adds sweetness.)
- 4 cups Chicken Broth (Or use vegetable broth.)
- 3 cloves Garlic (Minced; for added flavor.)
- 1 cup Heavy Cream (Gives it a creamy texture.)
Instructions
Preparation
- Toss in the ham, broccoli, potatoes, carrots, onions, and garlic into the Instant Pot.
- Add the chicken broth to the mixture.
- Seal the lid and press the ‘soup’ button – or set it for 8 minutes.
Cooking
- When the cooking time is done, perform a quick release of the steam.
- Open the lid, stir, and check potatoes for doneness.
- Add cheese and heavy cream; stir until the cheese is melted smoothly.
- For thicker soup, mash some potatoes in the pot or add more cream as desired.
- Taste and season with salt and pepper as needed.
Notes
For chunkier soup, cut veggies larger. Freshly grated cheese melts smoother than pre-shredded. Leftovers taste better on day two. Avoid mushy veggies by performing a quick release.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course, Soup
- Cuisine: American