Step 1

For the Instant Pot, press “Sauté”. For the slow cooker, please a large skillet over medium heat on the stove top. Once hot, add oil and butter and swirl to coat. If using garlic, add and sauté for 30 seconds, stirring constantly. Add leek greens (or onion) and sauté until softened, about 2 minutes (3-4 minutes if using onion).

Step 2

Hit “Cancel” on the Instant Pot. Add 1 cup of the broth, scraping up the browned bits with a plastic spoon or spatula. If using a slow cooker, transfer skillet contents to it now.

Step 3

Stir in dried chives (if using), nutritional yeast (if using), thyme, salt, pepper, paprika, nutmeg (if using), and Dijon mustard. Then, stir in broccoli and remaining 2 cups of broth.

Step 4

Close lid, set to Pressure Cook (Manual) for 5 minutes, then do a quick release.

Step 5

Cover and cook on low for 4-6 hours or high for 2-3 hours, until broccoli is tender.

Step 6

Remove the lid. Carefully ladle half the soup to a large bowl. Blend the remaining soup with an immersion blender (recommended), regular blender, or potato masher, then stir in the reserved portion for a mix of creamy and chunky textures.

Step 7

Set the Instant Pot to Sauté on low or the slow cooker to high heat. Stir in heavy cream and wait a few minutes for the soup to start to simmer.

Step 8

Once simmering, stir in the cheddar ½ cup at a time until fully melted and incorporated, scraping the bottom of the pot / slow cooker every so often to prevent cheese from clumping on the bottom. If using a slow cooker, allow to cook on high for an additional 30 minutes until cheese is fully melted, stirring occasionally.

Step 9

If you prefer a thicker soup, sprinkle xanthan gum over the soup while stirring until to your desired thickness, or use your thickener of choice. Hit “Cancel” on the Instant Pot / turn off slow cooker.

Step 10

Taste and adjust seasonings as desired.

Step 11

Ladle soup to bowls and garnish with additional chopped broccoli, shredded cheese, freshly ground black pepper, and thyme leaves if desired.

Step 12

Store in an airtight container in the refrigerator for 3-4 days.