Instructions:

Step one: 

In an InstantPot, set it to saute setting. Melt the butter and sauté the onions until soft/translucent. Stir in the flour to create the roux base. Cook for about 2 min, stirring continuously.

Step three: 

Add the chicken broth and chopped broccoli, then simmer for about 20 minutes. Season with salt and pepper.

Step four: 

Stir in the milk and cheddar cheese. Keep the soup hot, but do not let it reach a boil to prevent the cream from separating.

Step five: 

If desired to use a sourdough bowl, cut the top off a sourdough loaf, scoop out the inside, and push/smash the interior bread against the sides to create a sturdy barrier for the soup.

Serve: 

Ladle the finished soup into the prepared bread bowls and serve. Top with cheddar cheese. Enjoy!