Ingredients:

• 2 tablespoons olive oil or butter
• 1 bay leaf, optional
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 3 cups broccoli florets
• 1 cup carrots, julienned or shredded
• 2½ to 3 cups vegetable broth [see note]
• 2 cups leftover mashed Idaho® potatoes
• 2 cups sharp cheddar cheese, shredded
• ½ teaspoon salt or as needed
• Ground black pepper as needed
• Green onions, as a garnish

Directions:

In an Instant Pot:

1. Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add oil.
2. Add bay leaves, followed by chopped onions and minced garlic. Sauté until the onions are soft and translucent.
3. Add broccoli florets and carrots. Mix well.
4. Add vegetable broth and stir.
5. Put the lid on, move the vent to 'Sealing' and pressure cook on high for 5 minutes. When the cooking cycle is complete, do a quick release (i.e. move the steam valve to 'Venting').
6. Open the lid. Set the Instant Pot to use the 'Sauté' function and set it on 'Less'.
7. Add mashed potatoes to the soup and mix until well combined.
8. Add cheese 1/4 cup at a time so that it doesn't become one clumpy mess.
9. Taste and add salt and pepper if needed. 
10. To garnish, use green onions or any green herbs of your choice.

On the Stovetop: 

1. Add oil to a large saucepan over medium heat.
2. Add bay leaves, followed by chopped onions and minced garlic. Sauté until the onions are soft and translucent.
3. Add broccoli florets and shredded carrots. Mix well.
4. Stir in vegetable broth. Continue to cook until the broccoli florets have softened.
5. Add mashed potatoes and mix until well combined. Reduce the heat to a simmer.
6. Add cheese 1/4 cup at a time so that it doesn't become one clumpy mess.
7. Taste and add salt and pepper if needed. 
8. To garnish, use green onions or any green herbs of your choice.