Loaded Creamy Cauliflower, Broccoli and Potato Soup
With that long of a name, this recipe better be good, right? Well, I think it is so I hope that counts for something! If you’re looking for warm, comforting, nutritious, delicious, fast and easy, here it is. You don’t even have to be particular about what you throw in the pot. If you have extra Swiss chard lying around, but no broccoli, use that instead. If you don’t want to use potatoes, but use all cauliflower, go right ahead. The potatoes do add to the creaminess factor, but the soup will taste delicious without them. Let me know what combinations you come up with!
- 12 oz. package bacon
- 1 medium sweet onion
- 2-3 stalks celery
- 2 1/2 tsp. sea salt, or to taste
- 1 tsp. black pepper, or to taste
- 1/2 tsp. dried thyme
- 4 Yukon gold potatoes
- 1-2 heads of cauliflower
- 2 cups broccoli florets
- 3 cups broth, chicken or vegetable
- 2 Tbsp. arrowroot
- 1 cup almond milk
- Optional toppings: shredded cheese, sour cream, green onion
- Turn instant pot onto sauté normal
- cut bacon into 1/2 inch pieces and cook until crisp
- remove with a slotted spoon, drain on paper towels and refrigerate until ready to serve
- discard or store the bacon drippings, reserving 2-3 Tbsp. in the pot
- turn IP off and then back on to sauté more
- While bacon is cooking, chop the vegetables
- Add onion, celery and seasonings to the pot and stir. Allow to cook just until wilted
- Cut cauliflower and broccoli into large chunks
- Peel and cut potatoes into pieces slightly smaller than the cauliflower
- Add in all the remaining ingredients, stirring well and scraping the bottom of the pot to remove any fond
- Turn pot off, seal lid in place and cook under high pressure for 12 minutes.
- Quick release the pressure and blend the soup with an immersion blender or carefully ladle the soup into a blender and blend until smooth.
- Serve with crumbled bacon and other toppings of your choice: shredded cheese, sour cream, chopped green onion, etc.
https://youtu.be/uDJlRqZ5aC0