QUICK LOOK
Prep: 15 minutes
Method: Stove-top or Instant Pot
Cooking Time: 8 minutes
TOTAL TIME: 23 minutes
Yield: About 15 cups

VEGETABLES & BROTH

• 4 small or 3 medium-size potatoes, peeled and cubed
• 4 stalks of celery, roughly diced
• 3 clusters of broccoli with about 3 inches of stem, roughly chopped (about 8 cups)
• 1/2 onion, diced
• 3 Tablespoons chicken or vegetable bouillon
• Salt and pepper

1. ADD the vegetables to the Instant Pot or 5 to 6 quart pot as they are chopped.
2. SPRINKLE 3 Tablespoons of bouillon over the vegetables.
3. POUR 3 cups of water over the vegetables and bouillon. Stir to mix the vegetables and begin dissolving the bouillon. The water should cover about half of the vegetables.
4. COVER Instant Pot or pan.
5. PRESSURE cook on high pressure for 8 minutes then release the pressure. OR simmer on medium high until tender.

OPTION 1–CHEESE SAUCE

• 1/4 cup butter
• 1/2 cup flour
• 2 cups milk, warmed in the microwave for a minute
• 1 to 1-1/2 cups shredded cheddar cheese

1. PREPARE the cheese sauce in a non-stick skillet or pan while the vegetables cook.
2. MELT the butter, whisk in the flour, and let it bubble. The mixture will be very thick.
3. GRADUALLY add the milk then the cheese. Whisk to smooth. A few lumps are okay.
4. GENTLY stir the cheese sauce into the cooked vegetables.
5. SEASON to taste with additional bouillon or salt and pepper.
6. ENJOY!

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OPTION 2–HEALTHIER & GLUTEN FREE!

Use an immersion blender or regular blender to lightly puree about 1/3 of the cooked vegetables. Add 1/2 cup of shredded cheddar cheese, 1/4 cup of milk or cream and 1 teaspoon of butter to the pureed vegetables. Stir to combine. Add the pureed mixture to the vegetables, stir and adjust flavorings as desired.