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Instant Pot Loaded Cauliflower Leek Soup

A simple, 30-minute soup made using cauliflower, leeks, 3 kinds of cheese and loaded with bacon and cheese on top.
Course Soup Recipes
Cuisine American
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 4 -6
Calories 469kcal
Author Michelle Ordever

Equipment

Ingredients

  • 3 large leeks sliced white part only
  • 1 medium head cauliflower cut into small chunks
  • 3-4 whole garlic cloves peeled
  • 3 cups chicken broth divided
  • 1 tsp ground cinnamon
  • Sea salt and black pepper to taste
  • 4 oz/100g goat cheese*
  • 4 oz/100g cream cheese
  • 4 oz/100g sharp mature cheddar cheese, grated

Optional Toppings

  • 3 strips cooked bacon crumbled
  • 2-3 green onions thinly sliced
  • ½ cup sharp cheddar cheese grated

Instructions

  • 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 the “Sealing” position and set the “Manual” setting on high before adjusting the cooking 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 the lid.
  • Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
  • Blend mixture with an 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.
  • To serve hot, transfer to individual serving bowls and top with crumbled bacon, green onions, and/or grated cheddar cheese.
  • To serve cold, transfer soup to an airtight container and store in the refrigerator until chilled. Serve as above. Enjoy!

Notes

  • *If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place.
  • **You can cook this soup in a regular saucepan or soup pot on the stovetop/hob.
  • In step one, cook the leeks, cauliflower, garlic, chicken broth, and cinnamon in a regular pan until tender.
  • Then follow from step four to finish the soup.

Nutrition

Serving: 1 | Calories: 469kcal | Carbohydrates: 19g | Protein: 25g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 1442mg | Fiber: 5g | Sugar: 7g