Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Pressure Cooker Cauliflower Potato Soup

Serving: 4 - 6

servings

10 mins

active time

40 minutes

total time

Ingredients

1 head of cauliflower, floret

2 small red potatoes, chunked

4 cups (1 L) of unsalted homemade chicken stock

6 cloves of garlic, minced

6 slices of bacon, chopped

1 medium onion, diced

1 cup (250 ml) of heavy cream

2 bay leaves

2 stalks of green onions, chopped

Optional: 2 tablespoons (30 ml) fish sauce

Optional: freshly grated Parmesan cheese for garnish

Directions

1. Crisp the Bacon: Place chopped bacon in your Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~4 mins). Remove bacon bits from pressure cooker and place on paper towel to absorb the excess fat.

2. Sauté the Onion, Garlic, and Green Onions: Sauté onions in bacon fat for roughly 1 – 2 minutes until soften. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper if you like. Sauté until fragrant.

3. Deglaze: Pour ~ ⅓ cup (100 ml) unsalted homemade chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.

4. Pressure Cook the Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in the pressure cooker. Pour the remaining homemade chicken stock into pressure cooker. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.

5. Remove Bay Leaves (Optional): If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them at this step.

6. Blend & Season: Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tablespoons (30 ml) of fish sauce and kosher salt.

Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it 🙂

Serving: 4 - 6

servings

10 mins

active time

40 minutes

total time
Start Cooking