5.0 from 216 votes
Instant Pot Cauliflower Potato Soup
Instant Pot Cauliflower Potato Soup (Lower Carb Potato Soup): comforting, thick cauliflower soup is smooth, yet stacked with layers of umami flavors. A budget-friendly, low-carb Instant Pot Soup!
Total Time
40 mins
Servings: 4 - 6
Calories: 330 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 head cauliflower , floret
- 2 small red potatoes , chunked
- 4 cups (1L) unsalted chicken stock
- 6 cloves garlic , minced
- 6 lices Bacon , chopped
- 1 medium onion , diced
- 1 cup (250ml) heavy cream
- 2 bay leaves
- 2 talks green onions , chopped
- 2 tablespoons (30ml) fish sauce (optional)
Garnish
- freshly grated Parmesan cheese (optional)
Instructions
- Crisp Bacon: Place chopped bacon in your Instant Pot, then turn heat to medium (press "Sauté" button). Stir occasionally, then allow the bacon bits to crisp (~4 mins). Remove bacon bits from Instant Pot, then place them on a paper towel to absorb the excess fat.
- Sauté Onion, Garlic, Green Onions: Sauté onions in bacon fat for ~1 – 2 mins until softened. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper. Sauté until fragrant.
- Deglaze: Pour ~⅓ cup (100ml) unsalted 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).
- Pressure Cook Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in Instant Pot. Pour the remaining chicken stock in Instant Pot. Close the lid and pressure cook at High Pressure for 3 minutes, then 10 minutes Natural Release. Open the lid carefully.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.
- 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 tbsp (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 ;)
Cup of Yum
Notes
- Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.
- Smaller Cauliflower Florets: break the larger pieces into smaller florets, so it'll be easier to blend.
- Crispy Bacon: It's important to place the bacon in the cold pot before turning on the heat (see tips).
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
69mg
(23%)
Sodium
249mg
(10%)
Potassium
803mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
623IU
(12%)
Vitamin C
54mg
(60%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 69mg | 23% |
| Sodium | 249mg | 10% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 54mg | 60% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.