Cauliflower Soup is not only tasty it is easy to make. With only a few ingredients, you are going to be amazed at how incredibly delicious this cauliflower and leek soup is.
3large leekssliced white part only
1medium head cauliflowercut into small chunks
3-4whole garlic clovespeeled
Sea salt and black pepperto taste
4oz.sharp cheddar cheesegrated
3strips cooked baconcrumbled
2-3green onionsthinly sliced
½c.sharp cheddar cheesegrated
Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
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.
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.
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.