Ingredients
  • 3 pounds russet potatoes, peel, cut in small cubes
  • 1 cup better than boullion
  • 2cups beef stock
  • 2 tsp seasoned salt
  • 2 tsp garlic powder with parsley
  • 1 medium onion chopped small
  • 1/2 cube of butter
  • Fresh ground pepper
  • 1 ear of corn, cut from the cob
  • 1/2-1 cup of broccoli florettes cut as small as possible.
  • 3/4 cup cream
  • 1/3 cup whole milk
  • 1 cup cheese of your choice. I used sharp cheddar & Colby mixed.
Steps
  • Add potatoes, onions, broths, seasoning & butter to pot. Stir a bit.
  • Cook on High for 6 minutes. Quick Release.
  • Open pot & blend with emersion blender to consistency you like.
  • Add corn, broccoli, cream, milk & cheese. Stir until blended.
  • Put lid back on & let sit for 5 minutes.
  • Serve with ground pepper.
Notes
  • Would be good topped with bacon, sour cream, cheese.