[Instant Pot] Loaded Potato & Cauliflower Soup
If making this soup without a pressure cooker, just simmer the roasted potatoes and cauliflower in the broth until they are soft enough to puree smoothly. Recipe yields 6 servings. Nutrition Information (average values, products can vary) for 1 bowl of soup topped with broccoli (1/6 batch), 1 slice bacon, 2 tablespoons grated cheddar cheese, and 1 tablespoon each of chopped scallions and broccoli sprouts: 390 calories, 20 g fat, 6 g saturated fat, 0 g trans fat, 25 mg cholesterol, 730 mg sodium, 38 g carbohydrates, 8 g fiber, 9 g sugars, 18 g protein.
For the Soup:
- 1 pound small/medium potatoes halved
- 1 large head cauliflower chopped
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika divided
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 quart chicken or vegetable stock unsalted
- 1 teaspoon salt if your stock is salted, adjust to taste
- 1/2 teaspoon ground mustard seed powder
For the Toppings:
- 2 heads broccoli chopped
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 6 slices bacon I cook a full 12 oz. package and reserve the extras for other uses
- chopped scallions
- cheddar cheese grated
- fresh broccoli sprouts
Preheat oven to 400 F. On a large sheet pan, toss the potatoes and cauliflower with olive oil, then sprinkle with a pinch of salt and 1/2 teaspoon paprika. Roast for about 20 minutes, until both the potatoes and cauliflower are lightly browned.
Meanwhile, in a pressure cooker, heat 1 tablespoon olive oil (with Instant Pot, press "Saute" and keep the default heat setting) then add the chopped onion. Saute until the onions are soft and translucent, then add the garlic and cook for about one more minute, until fragrant. Add the roasted potatoes and cauliflower to the cooker, along with the broth, salt, and 1 teaspoon paprika.
Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 5 minutes (with Instant Pot, press ‘Manual’ mode, and adjust time to 5 minutes).
On the same large sheet pan used for the cauliflower, toss the chopped broccoli with olive oil and salt. On another sheet pan, arrange slices of bacon in a single layer. Bake both pans in the preheated oven for about 20-25 minutes, until both are crispy.
When the cooking time is complete, allow the pot to de-pressurize naturally for at least 10 minutes before opening the lid. Puree the soup with an immersion blender until smooth, then check and adjust seasoning if needed.
Serve bowls of soup with your choice of toppings: crispy roasted broccoli, bacon, grated cheddar cheese, scallions, broccoli sprouts.