Instant Pot Cauliflower-Potato Soup

 Michelle served this delicious soup on the night before Thanksgiving.  She makes it often for her family as everyone loves it.  We all loved it too.  

Instant Pot Cauliflower Potato Soup

6 strips bacon, cut into 1/2 pieces

1 onion, coarsely chopped

6 large Yukon gold potatoes, cut into 1-inch cubes

2 16 oz bags frozen cauliflower florets, or fresh

4 cups chicken stock

2 cups milk

1T. kosher salt

1- 2 teaspoons garlic powder

Pepper to taste

1 cup shredded cheddar cheese

chopped parsley or green onion to garnish

Heat the instant pot on sauté.  Add the bacon and cook until crisp.  Remove from pot and save for garnish.

Add the onion to the bacon drippings and sauté until soft and translucent.  Stir in the chicken stock and deglaze the pan. Turn off the instant pot and add the potatoes, cauliflower, milk, salt, pepper, and garlic.

Attach the lid and select pressure for 10 minutes.  When it finishes cooking, quick release the pressure.  Use an immersion blender to blend the soup.  You can leave some chunks if you wish.  Taste and add more salt, pepper, or garlic as desired.  Stir in the cheese,  Garnish with parsley, onion, additional cheese, and bacon.

Creamy Sausage Tortellini Soup

 Kristen made this for one of the meals at our family reunion.  It was a hit with old and young.

Creamy Sausage Tortellini Soup

2 lbs. sausage

2 cups chopped carrots

2small onions, chopped

6 cloves garlic, minced

2 Tablespoons Italian seasoning 

1/2 cup flour

12 cups chicken stock

14 ounces tomato paste

2 cups heavy cream

20 oz package frozen three-cheese tortellini

6 cups chopped kale

Salt and pepper

In a large pot, brown the sausage.  Add the carrots and onion and saute' until tender.  Add the garlic and saute' another minute.

Add the flour and cook for a couple of minutes.  Then add the chicken stock and tomato paste.  Stir well and thicken.  Add the cream and tortellini.  Bring to a simmer for about 7 minutes until the tortellini and kale and cook until the tortellini is done and the kale is tender.  Add salt and pepper to taste.

Maple Bacon Brussels Sprouts

 
A friend shared this recipe with me.  They include these sprouts for their Christmas dinner every year.  So we did the same.  They were delicious.

Maple Bacon Brussels Sprouts

8 slices bacon, chopped

2 lb. Brussels sprouts

1 tsp. salt

1/8 tsp. cayenne pepper

1/2 cup dried cranberries

1/4 cup apple juice

1/4 cup maple syrup

In a large skillet cook the bacon until crisp, 6-8 minutes.

Remove the bacon and drain on a paper towel.

Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease.  Reduce heat to medium and cook, without stirring until the sprouts start to brown and caramelize- about 6 or 7 minutes.  Stir in the salt and cayenne.  Cook until the sprouts are tender, 6-8 minutes more.

Stir in the cranberries, juice, and syrup.  Cook for 3 minutes, stirring to coat the sprouts.  Add the bacon and serve immediately.

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