Imagine coming home after a long day to a comforting, creamy soup brimming with vibrant broccoli and the irresistible allure of cheddar cheese. It's like a warm hug for your taste buds on even the busiest of days
Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients, except broth, cheese, and heavy cream, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions
No need to thaw, meal can go straight from freezer to slow cooker.
Dump contents of gallon freezer bag, plus 4 cups broth, into slow cooker.
Cook on low for 6-8 hours.
During the last 30 minutes of cook time, stir in sharp cheddar cheese and heavy cream. Stir, serve, and enjoy!
Instant Pot Directions
Dump the contents of the freezer bag into the Instant Pot, add 4 cups chicken broth.
Set to High Pressure for 6 minutes, followed by a quick release.
Turn on the "Sauté" function to low heat. Stir in shredded cheddar cheese and heavy cream. Stiring until cheese is melted and heavy cream is fully combined.
Stir, serve, and enjoy!
Dietary Adjustments
Make it Gluten-Free:
Ensure your broth is gluten-free and use gluten-free flour.
Make it Dairy-Free:
Use dairy-free cheddar cheese and dairy-free butter.
*Make sure you buy block cheese and shred. If you purchase pre-shredded cheese the anti-caking agents will prevent your cheese from melting properly in the soup.