Recipe Notes:

Unsalted Butter Substitution: You can substitute olive oil or avocado oil at a 1:1 ratio for butter.

Minced Garlic Substitution: If you want to use freshly-minced garlic, use 5-6 medium-sized cloves (use a food scale, if you can, to weigh 30g for accuracy). Garlic paste can be subbed in for minced garlic at a 1:1 ratio. For garlic powder, use 3/4 tsp in place of the minced garlic called for in the recipe.

Broccoli Substitution: Substituting the broccoli florets for cauliflower florets 1:1 will reduce the net carb content slightly. You could also make this soup with a combination of both vegetables.

Chicken Broth Substitution: Vegetable broth can be subbed in for chicken broth at a 1:1 ratio. Doing this will also make the soup vegetarian-friendly. Alternatively, beef broth can be used in place of chicken broth.

Shredded Cheese Substitution: You should be able to use any variety of shredded cheese in place of the shredded cheddar and Monterey Jack called for in the recipe. White cheddar or Colby-Jack in place of cheddar and shredded mozzarella in place of Monterey Jack would be my suggestions.

Stone-Ground Mustard Substitution: Dijon mustard or yellow mustard be subbed in at a 1:1 ratio. I do highly suggest using stone-ground though as I personally think this is the “game-changing” ingredient in this soup.

Paprika Substitution: Chili powder can be subbed in for paprika at a 1:1 ratio. Note that using chili powder will add some extra heat to this recipe and will alter the flavor just slightly.

Heavy Whipping Cream Substitution: Combining milk and butter is the easiest substitute for heavy whipping cream. Thoroughly mix 1/4 cup of melted butter with 3/4 cup of milk to make 1 cup of heavy cream.

Xanthan Gum Substitution: Glucomannan powder can be subbed in for xanthan gum at a 1:1 ratio.

Adding Protein To The Soup: Every time I make this soup, I crisp up 8-10 slices of bacon in the oven. I crumble the cooked bacon up and stir half of it into the cooked soup and use the remaining half as a garnish.

Size Of Instant Pot: I personally use a 6 qt Instant Pot, but you can also make this in an 8 qt. If you have a mini 3 qt Instant Pot, you will need to use half of the listed amount of ingredients. Regardless of the size of Instant Pot you use, do not change the cook time. That will remain the same.

Net Carbs: Per serving, this recipe contains 5.1 grams of net carbs. The recipe, as written, yields 10 servings and 1 serving is equivalent to ~3/4 cup of soup.

Refrigerator Storage: Once cooled, store the soup in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: Wait for the soup to cool completely before transferring to an airtight container or storage bag. If you transfer it to the freezer before it’s cooled, condensation will occur and will degrade the flavor. Freeze for 1 month. I would not recommend freezing longer than this as the flavor begins to change rather quickly after this timeframe. Thaw soup in its container overnight in the refrigerator.

Reheating Instructions: Spoon portion you plan to eat into a saucepan or into a bowl to microwave and heat until the desired temperature is reached (taste test and add more time if desired). Stir regularly while reheating otherwise it will not reheat evenly, especially if microwaved.