Instant Pot Low-Carb Cauliflower Soup...

After looking over my food posts, I've noticed that most of them are sweets! I'm here to rectify this error by sharing with you a mighty, tasty soup. It's made with cauliflower but once it's pureed and then combined with melted cheddar cheese, cream cheese, and cream, it has the consistency of potato soup...minus the carb overload!

There are two ways to make this recipe: one in the Instant Pot (I want to personally thank whoever invented these!) or on the stove. Head on over to Kalyns Kitchen to print the recipe with stove top directions.

An Instant Pot cuts down the cooking down in half as compared to cooking on the stove. But the results should be the same.

So here we go...

Instant Pot Low-Carb Loaded Cauliflower Soup

What You Will Need:

• 1/2 onion, chopped small
• 2 T butter or olive oil
• 1 large head of cauliflower, leaves and stems removed and the rest coarsely chopped (About 7-8 cups chopped cauliflower. You can use the core.)
• 3 cups (24 oz.) chicken stock plus a little more to thin soup if needed.
• 1 tsp. garlic powder
• 1 tsp kosher salt (I used Himalayan salt)
• 4 oz. cream cheese, cut into cubes
• 1 cup grate sharp or extra sharp cheddar cheese
• 1/2 cup half and half, cream, or milk

What You Will Do:

• Peel onion and chop into small pieces. Cut away the leaves of the cauliflower and some of the stem, keeping the core part. Coarsely chop cauliflower into pieces.
• Turn Instant Pot or pressure cooker to SAUTE and melt the butter; then add the onion and cook 2-3 minutes. Then add the chopped cauliflower, chicken stock, garlic powder, and salt. Lock the lid, use the MANUAL setting and cook on HIGH PRESSURE for 5 minutes. Quick release the pressure.
• While the coup cooks, prepare the cream cheese cubes, grated sharp cheddar, and cream (or half and half). Also cook and crumble the bacon, dish up some sour cream and extra grated cheese, and slice the green onions for toppings (optional--I did not include these on mine).
• Check to make sure the cauliflower is very tender; then turn the Instant Pot to KEEP WARM. Use and immersion blender, blender, or food processor to puree the soup. Check the thickness of the soup and add more stock if you want it thinner or simmer a little to reduce if it seems too thin.
• Add the grated cheese and cream cheese cubes and let them melt, the stir to combine. Add the cream, heat through, and season with salt and fresh-ground black pepper. (Taste before you add more salt.) Serve hot with grated cheese, sour cream, crumbled bacon, and green onion to add at the table.

Thank you, Kalyns Kitchen, for the recipe! If you get a chance to try it out, please come back and let me know what you thought!

Simply Yum!