Dare I say...... this WW friendly, calorie friendly copycat soup is BETTER then the original?
Super easy to make and the leftover are even more flavorful! Also makes a GREAT meal prep!
Full recipe in video below!
RECIPE:
1½ Tablespoons light butter
1 onion diced
6 cups broccoli
3 cups shredded carrots
3 celery stalks diced
4½ cups chicken stock (or vegetable broth)
8 ounces 1/3 less fat cream cheese
3 cups low-fat milk
8-10 ounces light shredded cheese
salt and pepper, to taste
Press the SAUTE button in the bottom of the Instant Pot and let it heat up.
Add in butter and let t melt, then add in diced onion and saute in butter until onion is translucent (about 2-3 minutes).
Press CANCEL button and add broccoli, carrots, and celery. Pour in chicken stock on top.
Place cream cheese on top of vegetables (no need to mix it in yet).
Place the lid on top of the Instant Pot and move the valve to SEALING.
Press the PRESSURE COOK button and set timer for 3 minutes.
When the timer is done, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move valve to VENTING.
Remove lid and mix cream cheese in with the vegetables.
Add in shredded cheese and half and half and stir until all cheese is melted and the soup is creamy.
Add salt and pepper as needed.
Serve warm and enjoy!
**You can also prepare this on the stovetop or in the slow cooker!**
8 Servings:
276 Calories
Recipe inspiration from sixsistersstuff.com
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