Step 1

Saute onion, garlic and seasoned salt in butter until onion is translucent.

Step 2

Add chicken stock and nutmeg and bring to a simmer.

Step 3

Add broccoli and carrots and cook until tender.

Step 4

Add cheese in small amounts, stirring constantly until incorporated.

Step 5

Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through. Do not boil.

Step 6

Saute onion, garlic and seasoned salt in butter on saute mode until onion is translucent.

Step 7

Stir in chicken stock, nutmeg, broccoli, and carrots. Cover and cook on manual (high pressure) for 3 minutes. When time finishes, hit 'cancel' and do a very careful quick release. (Close valve if it starts to sputter)

Step 8

Add cheese in small amounts, stirring constantly until incorporated. If soup is cooling too quickly, turn saute mode back on.

Step 9

Pour in half & half and continue to stir until all ingredients are incorporated and soup is heated through. Do not boil.