An appetizer for a larger meal, lunch, or light dinner. Whatever role this recipe is filling, it's bound to be delicious and filling. Swap out chicken stock and omit bacon to make this recipe vegetarian.
- 1 head of cauliflower, floret
- 1.3 lbs. of Potatoes, chunked
- 1 L of unsalted chicken stock
- 6 cloves of garlic, minced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 1 cup of heavy cream
- 2 bay leaves
- 2 stalks of green onions, chopped
Optional: freshly grated Parmesan cheese for garnish
- (Omit for vegetarian version) Place chopped bacon in Pressure Cooker and press the sauté button. Stir occasionally and allow the bacon bits to crisp (about 6 minutes).
- Remove bacon bits from pressure cooker and place on paper towel to absorb the bacon fat.
- Sauté onions in bacon fat (or butter for vegetarian version) for about 2 minutes (until softened). Add in garlic and half of the green onions. Season with salt and pepper if you’d like.
- Pour in the stock and scrub the brown bits at the bottom with wooden spoon. Keep the bits because they help with flavor in the soup. Scrub and stir for about 2 minutes.
- Turn off sauté. Add 2 bay leaves, cauliflower, and half of the chunked potatoes (can add more if desired).
- Close the lid and cook on high pressure for 3 minutes.
- Turn off the heat and do a 10-minute natural release. Release the remaining pressure after the 10 minutes with the quick release pressure (if needed). Open the lid carefully.
- Remove bay leaves.
- Place soup into a blender. Blend cauliflower soup into desired consistency. Add 1 cup of heavy cream.
- Serve and garnish with green onions, bacon bits, and freshly grated parmesan cheese.
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