loaded cauliflower Soup Recipe - instant pot

Chilled Cauliflower-Leek Soup – Easy in Your Instant Pot!

It doesn’t matter how hot it is outside, sometimes I still want soup. The good thing about summer soups is they take advantage of our fresh veggies from the garden, and a chilled soup is delicious even on the hottest days. This delicious chilled soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar. You can make this for later, enjoy it warm or cold and it’s a great alternative to a baked potato soup!

Ingredients:

  • 3 large leeks, sliced white part only
  • 1 medium head cauliflower, cut into small chunks
  • 3-4 whole garlic cloves, peeled
  • 3 c. chicken broth, divided
  • 1 t. ground cinnamon
  • Sea salt and black pepper, to taste
  • 4 oz. goat cheese
  • 4 oz. cream cheese
  • 4 oz. sharp cheddar cheese, grated

Optional toppings:

  • 3 strips cooked bacon, crumbled
  • 2-3 green onions, thinly sliced
  • 1/2 c. sharp cheddar cheese, grated

Directions:

  1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
  2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
  4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
  5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired.

Chilled Cauliflower-Leek Soup – Easy in Your Instant Pot!

Chilled Cauliflower-Leek Soup – Easy in Your Instant Pot!

Ingredients

  • 3 large leeks, sliced white part only
  • 1 medium head cauliflower, cut into small chunks
  • 3-4 whole garlic cloves, peeled
  • 3 c. chicken broth, divided
  • 1 t. ground cinnamon
  • Sea salt and black pepper, to taste
  • 4 oz. goat cheese
  • 4 oz. cream cheese
  • 4 oz. sharp cheddar cheese, grated
  • Optional toppings:
  • 3 strips cooked bacon, crumbled
  • 2-3 green onions, thinly sliced
  • ½ c. sharp cheddar cheese, grated

Instructions

  1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
  2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
  4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
  5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired
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