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

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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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