READY IN: 40mins

INGREDIENTS

  • 12 lbsalted butter
  • 2shallots, diced
  • 1largecarrot, diced
  • 1largered bell pepper, diced
  • 6 cloves crushed garlic
  • 12 cupall-purpose flour
  • 4cupschicken broth
  • 1teaspoonliquid smoke
  • 12ouncesbeer, lageror 12 ouncespale ale
  • 1cupheavy cream or 1 cuphalf-and-half
  • 16ounces aged sharp cheddar cheese
  • 5 14 ouncesboursin cheese or 4 ouncescream cheese
  • 1tablespoondried thyme
  • 14 teaspoonnutmeg
  • 12 tablespoonWorcestershire sauce
  • 1tablespoonhot sauce
  • fresh crumbled blue cheese, for garnish
  • hot pretzels or bread, for dipping
  • NUTRITION INFO

    Serving Size: 1 (272) g

    Servings Per Recipe:8

    Calories: 618.6

    Calories from Fat 484 g 78 %

    Total Fat 53.8 g 82 %

    Saturated Fat 33.7 g 168 %

    Cholesterol 161.4 mg 53 %

    Sodium 1006.8 mg 41 %

    Total Carbohydrate13.1 g 4 %

    Dietary Fiber 1.1 g 4 %

    Sugars 2.2 g 8 %

    Protein 18.9 g 37 %

    DIRECTIONS

  • Add the butter to the instant pot.Hit Saute and adjust so it’s on More.
  • Once the.
  • Once the butter’s melted, add the shallots, carrots, peppers, and garlic and saute for about 3 minutes.
  • Follow by adding the flour until the vegetables are nice and coated and constantly stir for another 2 minutes.
  • Add the chicken broth, beer, and liquid smoke and whisk to combine.Be sure to get any flour lumps out and deglaze/scrape the bottom of the pot to ensure no flour is caked on.
  • Secure the lid, and move the valve to sealing position and hit Keep Warm/Cancel.Then hit Manual or Pressure Cook High Pressure for 5 minutes.Perform a quick release when done.
  • Add the cream and whisk in with the thickened broth.
  • Then, whisk in the cheddar cheese and Boursin or cream cheese until smooth.
  • Follow by whisking in the Old Bay, nutmeg, thyme, lemon juice, Worcestershire sauce, and hot sauce until fully combined.
  • Puree the soup by either using an immersion blender or in batches in a regular blender.If it’s in the blender, don’t fill more than halfway to prevent overflow.Immerse until very smooth and vegetables are pulverized.
  • Cook the hot bread or pretzels according to package directions (usually about 5 minutes in the oven).Serve alongside the soup for dipping.
  • Ladle into bowls and garnish with a few crumbles of blue cheese.
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