Instant Pot Cream of Cauliflower Potato Bacon Soup

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AuthorChef
Category, Cuisine

Ingredients

 6 slices of bacon, cut into 1/4" strips
 1 large onion, chopped
 3 cloves of garlic, minced
 1 head of cauliflower, cut florets into 1/2" pices (should be around 1 1/2 lbs)
 1 lb potatoes (Yukon Gold recommended), cut into 1/2" cubes
 4 cups chicken stock, low sodium
 1 tsp salt
 ¼ tsp pepper
 1 sprig of fresh rosemary (3" long)
 1 cup heavy cream
 ½ cup shredded cheddar cheese
 2 oz cream cheese
 ¼ cup POD & BEAN™ Carolina BBQ Sauce

Directions

1

Preheat Instant Pot Sauté function; add bacon pieces when ready and cook for 4 minutes until just showing some browning

2

Add onions and garlic, continue to sauté until onion is soft; about 3-4 minutes

3

Add cauliflower, potatoes, chicken stock, salt, and pepper; stir until well combined then throw in rosemary sprig

4

Cover and set to high pressure, manual, for 15 minutes; quick release steam afterwards

5

Once cooked and pressure is released, remove the main sprig of rosemary (it’s ok if some leaves are left behind)

6

Spoon mixture into a blender in four batches, mixing one of the remaining ingredients in each batch

7

Pour each batch into a large pot, mix well after all four batches have been added

8

Heat pot if soup is not hot enough and serve with spring of rosemary

Ingredients

 6 slices of bacon, cut into 1/4" strips
 1 large onion, chopped
 3 cloves of garlic, minced
 1 head of cauliflower, cut florets into 1/2" pices (should be around 1 1/2 lbs)
 1 lb potatoes (Yukon Gold recommended), cut into 1/2" cubes
 4 cups chicken stock, low sodium
 1 tsp salt
 ¼ tsp pepper
 1 sprig of fresh rosemary (3" long)
 1 cup heavy cream
 ½ cup shredded cheddar cheese
 2 oz cream cheese
 ¼ cup POD & BEAN™ Carolina BBQ Sauce

Directions

1

Preheat Instant Pot Sauté function; add bacon pieces when ready and cook for 4 minutes until just showing some browning

2

Add onions and garlic, continue to sauté until onion is soft; about 3-4 minutes

3

Add cauliflower, potatoes, chicken stock, salt, and pepper; stir until well combined then throw in rosemary sprig

4

Cover and set to high pressure, manual, for 15 minutes; quick release steam afterwards

5

Once cooked and pressure is released, remove the main sprig of rosemary (it’s ok if some leaves are left behind)

6

Spoon mixture into a blender in four batches, mixing one of the remaining ingredients in each batch

7

Pour each batch into a large pot, mix well after all four batches have been added

8

Heat pot if soup is not hot enough and serve with spring of rosemary

Instant Pot Cream of Cauliflower Potato Bacon Soup

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