Cauliflower Potato Soup
By :Amy Jacky
Print Recipe
Pressure Cooker Cauliflower Potato Soup: comforting, thick cauliflower soup is smooth, yet stacked with layers of umami flavors. A budget-friendly, low-carb pressure cooker soup!
Votes: 20
Rating: 4.9
Rate this recipe!
Course Soup
Cuisine American
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Cauliflower, Heavy Cream, Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 head cauliflower floret
  • 2 red potatoes small, chunked
  • 4 cups chicken stock low sodium
  • 6 cloves garlic minced
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 1 cup heavy cream
  • 2 bay leaves
  • 2 stalks green onions chopped
  • 2 tablespoons fish sauce Optional
  • Parmesan cheese freshly grated for garnish, optional
Course Soup
Cuisine American
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Cauliflower, Heavy Cream, Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 head cauliflower floret
  • 2 red potatoes small, chunked
  • 4 cups chicken stock low sodium
  • 6 cloves garlic minced
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 1 cup heavy cream
  • 2 bay leaves
  • 2 stalks green onions chopped
  • 2 tablespoons fish sauce Optional
  • Parmesan cheese freshly grated for garnish, optional
Votes: 20
Rating: 4.9
Rate this recipe!
Instructions
  1. Place chopped bacon in the Instant Pot and press Sauté button. It's important to place the bacon in the cold pot before turning on the heat Stir occasionally and allow the bacon bits to crisp ( roughly 4 minutes). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.
  2. Sauté onions in bacon fat for roughly 1 – 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.
  3. Deglaze by pouring roughly 1/3 cup chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
  4. Add 2 bay leaves, cauliflower, and 2 red potatoes in the pot. Pour the remaining homemade chicken stock into the Instant Pot.
  5. Close the lid and cook on Manual at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.
  6. Blend cauliflower soup into desired consistency with an immersion hand blender. Break the larger pieces into smaller florets, so it'll be easier to blend. Add 1 cup of heavy cream. Taste the soup and season with 2 tablespoons of fish sauce and kosher salt.
  7. Remove Bay Leaves (If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them prior to blending).
  8. Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy!
  9. Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.
Recipe Notes

 

20 replies
  1. Mpisula
    Mpisula says:

    Delicious! I topped with shredded cheddar cheese instead of parmesean! Also added some cornstarch to thicken it up a bit!

  2. Sherijohnson
    Sherijohnson says:

    Your instructions say 3 minutes. Even though I am a newbie, I figured it should be 30 minutes. Might want to edit that.

  3. Emily.lofy
    Emily.lofy says:

    Delicious recipe! This has become a favorite in our house. A comment on here said they thought the 3 mins cooking time was a typo, but it is not! 3 mins with a 10 min npr. Perfect!

  4. Laura
    Laura says:

    Really liked this soup. Followed the recipe as written, includng Cooking times. It worked fine for me. Will definitely make this again.

  5. Astphi877
    Astphi877 says:

    I made this soup with slight modifications, and it was wonderful! I added an extra potato, an extra head of cauliflower, and about an extra cup of cream. It came out really thick and creamy. I’ll definitely make this again!

  6. Deadcooke
    Deadcooke says:

    I used frozen cauliflower instead of fresh, used half and half instead of heavy cream. At the end i added the bacon and blended it in with the soup. Also added a quarter cup of sharp cheese.
    Yummy.

  7. letsgomets
    letsgomets says:

    One of the best soups in the instant app. Used a tbl spoon of olive oil instead of bacon. And added a few celery stalks. Next time i will try a 1/2 cup of cream vs 1 cup and bacon vs olive oil. Its really good stuff in any event.

  8. Sbrom
    Sbrom says:

    The best soup ever! I added a couple of tablespoons of dijon mustard as i like a zing….even better the 2nd day.

  9. Instant Pot
    Instant Pot says:

    You pressure cook for only 3 minutes. The overall cooking time includes sauteeing time and natural pressure releasing for 10 minutes.

  10. ddejohnjr
    ddejohnjr says:

    Keep refining each time I make this family favorite and adding a couple extra ingredients to change it up. Last time, added celery, clams, fish, scallops and mussels…awesome fish stew!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *