Description
With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1/8 tsp cayenne pepper
- 3 cups chicken or vegetable broth
- 1 head cauliflower, cut into florets
- 8 oz yellow potatoes, cut into cubes
- 1/4 tsp salt
- 1/4 cup half and half or heavy cream
- 1/4 cup diced Green onion (optional)
- 1/2 grated cheddar (optional)
- 1/2 cup bacon bits (optional)
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 20 seconds. Then add in the broth and deglaze the pot. Turn off the saute setting.
- Add in the cayenne pepper, cauliflower, potatoes and salt.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on high pressure. When the time is up then move the valve to venting. Remove the lid.
- Add contents of Instant Pot to a large blender (you may have to work in batches). Blend until smooth and creamy. Add soup back into the pot.
- Add in half and half. Salt and pepper the soup to taste.
- Pour soup into individual bowls and top each with green onions, cheddar and bacon.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot