3cupsfreshly shredded cheddar cheesesave a tiny bit for garnish
1/2cupheavy cream
1or 2 slices fried baconoptional, for garnish
green onionoptional, for garnish
Instructions
Add the broth, ham, parsnip, onion, salt, pepper, and garlic powder to the pot. Stir to combine.
Close the lid and seal the vent. Cook on low pressure for 5 minutes.
Quick release the steam.
Add the heavy cream and stir to combine.
Add the shredded cheddar cheese and stir until melted.
Garnish with fresh fried bacon and green onion, if desired.
Video
Notes
If you want to thicken the soup, you can add a slurry of xanthan gum or arrowroot to the soup after cooking (before adding the cheese). Serving size will vary depending on volume of cup measurement (broth, meat, veggie). For the most accurate measurement, weigh on a food scale while portioning.To make in the crockpot, add all ingredients (except heavy cream and cheese) to the bowl. Cook on low for 4 hours or high for 2 hours. Follow steps above to complete.