5-6cupsabout 30-36 ounces chopped fresh broccoli (see note)
4cupsmilk, I use 2%
½cupall-purpose flour, use 2/3 cup if you want it extra thick
3cups(342g)freshly grated cheddar cheese (see note)
1cup(114g)freshly grated Swiss cheese (see note)
In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
Serve immediately (the soup will thicken as it cools).
Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer. Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss. Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese?