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.