Loaded Cauliflower Leek Soup
This low carb soup is a wonderful alternative to loaded baked potato soup. The combination of cauliflower, cheese and leeks results in a creamy, rich and flavorful soup everyone will love.
Ingredients
- 3 large leeks sliced white part only
- 1 medium head cauliflower cut into small chunks
- 3-4 whole garlic cloves peeled
- 3 C. chicken broth divided
- 1 T. ground cinnamon
- 4 oz. goat cheese
- 4 oz. cream cheese
- 4 oz. sharp cheddar cheese
- sea salt and black pepper to taste
- 3 strips cooked bacon crumbled (optional)
- 2-3 green onions thinly sliced (optional)
- 1/2 C. sharp cheddar cheese grated (optional)
- edible flowers optional
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 “Sealing” position and set
the “Manual” setting on high before adjusting the cook 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 lid. Add goat cheese, cream cheese, and
sharp cheddar to the container and stir until cheese is completely melted. - When finished cooking, do a quick release (QR) to allow the pressure to
escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and
sharp cheddar to the container and stir until cheese is completely melted. - Transfer soup to an airtight container and store in the refrigerator until chilled or serve warm. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired. Enjoy!
Nutrition
Serving: 1gCalories: 316kcalCarbohydrates: 13gProtein: 17gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 64mgSodium: 959mgFiber: 4gSugar: 5g
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