INSTANT POT CHEESY CAULIFLOWER POTATO SOUP

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INGREDIENTS

• 1 pound potatoes-any yellow or white potato of medium size- cored and peeled
• 1 medium head of cauliflower- cut away green leaves and chop head into several large chunks
• 1/2 lb bacon-chopped
• 4 cloves garlic-chopped fine
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 tsp. pepper
• 1 1/2 cup grated cheddar cheese

INSTRUCTIONS

• Set Instant pot to SAUTE. Press the + adjust button.
• Prep and add in bacon and garlic. Cook about four minutes or until bacon is cooked to slightly browned.
• Add in the peeled potatoes, chopped cauliflower and chicken stock. Place lid on and push vent to seal.
• Press MANUAL button and Cook for 10 minutes on high pressure. Turn pot off.
• Natural release for 10 minutes. Then quick release until pressure is totally released.
• Remove the instant pot lid. Add in the milk and 1 1/4 Cup of the cheese. Mash the potatoes and cauliflower with a potato masher or immersion blender until you like the consistency. Add more broth as desired.
• Serve with remaining cheese shreds and bacon crumbles on top as desired.

Read More>>INSTANT POT CHEESY CAULIFLOWER POTATO SOUP@.homemadefoodjunkie.

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