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Loaded Low Carb Cauliflower Soup Recipe (Instant Pot Soup)
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

A low-carb cauliflower leek soup that can be as healthy or unhealthy as you'd like depending on your toppings!

Course: Soup
Cuisine: American
Keyword: Cauliflower, Instant Pot, Leek, Soup
Servings: 4 people
Author: Guest Post
Ingredients
  • 3 Large Leeks White parts only, sliced
  • 1 Medium Cauliflower Cut into small chunks
  • 4 Garlic Cloves Peeled
  • 3 Cups Chicken Broth Divided
  • 1 Tsp Ground Cinnamon
  • 4 Oz Ricotta Cheese
  • 4 Oz Cream Cheese
  • 4 Oz Sharp Cheddar Cheese Shredded or grated
  • Bacon Crumbles Optional
  • Diced Green Onions Optional
  • Sharp Cheddar Cheese for Sprinkling Optional
  • Salt and Pepper To Taste
Instructions

  1. Add the leeks, cauliflower, garlic, chicken broth, and cinnamon to the Instant Pot. Season with salt and black pepper to taste. 

  2. Add the Instant Pot lid and lock into place. Switch the 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 to build pressure.

  3. When that is finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add the 12 ounces of cheese (sharp cheddar, ricotta, and cream cheese) and mix until the cheese has fully melted.

  4. Blend with an immersion blender until the cauliflower leek soup is smooth. 

  5. Serve hot or chilled with optional toppings.