Broccoli-Cheddar Soup-Easy one!

So humbled with this recipe of  Lindsay - Thank You!

Serving: 2-4 

WHAT TO USE:

1. 5 tablespoons butter, divided
2. 1 small onion, minced
3. 3 cloves garlic, minced
4. 1 cup broccoli stems, chopped 
5. 1/4 cup all-purpose flour
6. 1 cup whole milk
7. 1 cup half and half
8. 2 1/2 vegetable broth- (I make my own vegetable broth with Celery/ carrots and garlic-peppercorn/bayleaves)
9. 2–3 cups broccoli florets, chopped into very small pieces
10. 1 large carrot, thinly sliced
11. 3 teaspoon salt (more or less to taste)
12. 1/2 teaspoon freshly ground black pepper
13. 1/2 teaspoon paprika
14. an 8-ounce block of good quality extra-sharp cheddar cheese, grated

HOW TO MAKE:

1. Sauté garlic and onion: In a large Instant Pot, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.
2. Add remaining 4 tablespoons butter to the pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally.
3. Add broccoli: When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.
4. Add cheese: Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted.
5. Serve it hot with some extra cheese and Chilli Flakes.