So how's the polar vortex going for you? I'm not sure I've mentioned it lately, but I hate winter... Thankfully when it was frigid in Colorado, I was basking in the Arizona sunshine. Now that I'm back in CO it's warmed up to at least an acceptable temperature.
The one good thing about winter is that it's soup season! This creamy soup is made in an instant in the Instant Pot (if you don't have one, ummm...why not??), but tastes like it's been bubbling away on the stove all day.
Unlike traditional versions, which are mostly potatoes and cream, this version is packed veggies! Instead of just using potatoes, I sub half for cauliflower. I don't think anyone will know, but I love cauliflower so I may not be the most reliable source on this topic. The cauliflower does give the soup a creamy texture that you can't get with potatoes alone.
But cauliflower isn't he only veggie I added, it's also got carrots, celery, and onions to give the entire soup a more well-rounded flavor. Between the veggies and the bone broth, we've got meal packed with nutrition. You can top this with tons of different things, I went with the classics- bacon and green onion, but cilantro and jalapeños would also be great. If you can handle dairy, goat cheese is pretty fabulous. It stands in perfectly for sour cream.
While this soup is great on it's own, it's also great as an appetizer or a side dish. I like serving it beside steak and salad, in place of a regular baked potato.
Instant Pot Loaded Potato Soup
1 onion, diced
3 garlic cloves
1/2c carrots, diced
1/2c celery, sliced
1 lb. cauliflower, roughly chopped
1 lb. red potatoes, peeled and diced large
3 1/2c chicken stock or bone broth
1t salt, or to taste (you made need less with store-bought broth)
pepper to taste
6 green onions, sliced
6 pieces of bacon, cooked and chopped (or more)
- Push the sauté button on the Instant Pot, and add ghee to the pot.
- Once the ghee has melted, add the onion, and cook until soft and beginning to brown.
- Add garlic, celery, and carrot to the pot, and cook until slightly softened, then hit Cancel.
- Add the cauliflower, potato, salt, pepper, and broth to the pot and put the lid on. Make sure the vent is pointed toward Sealing.
- Push the Soup button, then the (-) button to decrease time to 20 minutes.
- When the time is up, hit the Cancel button, then place a towel over the top vent and carefully switch it from Sealing to Venting until all the pressure is released. Slowly open the lid once no more steam is coming out, and the metal valve has fallen back down.
- Put an immersion blender into the pot and blend until the soup is smooth and creamy. Be careful not to spray hot soup everywhere.
- Ladle the soup into bowls and top with cooked bacon and sliced green onions (or any other topping you'd like).
If you make a big bowl of this comfort food, snap a photo for Instagram, and tag me! I love seeing what you cook. Or, you can Pin the picture below to make this another time.