Mock Potato Soup
This is one of my husband's favorite soups for winter. It is creamy, loaded with bacon green onions, sour cream, chopped green onions, chopped bacon, and shredded cheese, and is delicious.
- 1 Cauliflower ((whole))
- 8 Strips Bacon ((chopped))
- 16 oz creamcheese ((cut into chunks))
- 1 qt Heavy Whipping Cream
- 1 Onion ((diced))
- 1 Green Onion ((bunch chopped))
- 1 stick Butter ((unsalted))
- 1 1/2 cup Cheddar Cheese ((shredded))
- 2 stick celery ((chopped))
- 1 tbsp Garlic ((chopped))
- 4 cup chicken Broth
- 1/2 cup Sour Cream
- 2 tsp Salt
- 1 tsp Black Pepper
- Prep the Cauliflower
Clean the green leaves from the cauliflower. Wash well and cut into big chunks. Set the Instant Pot to sauté. When the pot is hot, add butter, onions, and celery to the pot. Stir-fry for 3-5 minutes. Add chicken broth and cauliflower florets. Place the lid on the Instant Pot and set the valve to sealing. Pressure-cook for 10 minutes. When the 8 minutes are up, do the manual pressure release. Use an Immersion blender to make the soup creamy and smooth. Add the shredded cheese and the heavy whipping cream. Have the toppings ready and wait for the soup to finish. Fix bowls by adding first the soup and top with green onions chopped crisp bacon, sour cream, and cheese.
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Jackie Stiver
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