where my pot heads?
Updated: Dec 19, 2019
Who has an Instant Pot? Hopefully you saw the killer deal Amazon had on these for Prime Day this week and got yoself one because they are fab af. One of the smartest things my husband did, besides marry me, was get an Instant Pot. I didn't use it at first but oh do I now.
Yes it's summer and already hot ah here in Tampa, but I love a good soup and can eat it year round. It's so great to make a big ole batch of it and have for the week. Plus I feel with most soups, or the soups I love on, they can be changed up with toppings that work for your taste buds.
So I recently made this delicious 'Creamy Cauliflower and Potato Soup'. I got the recipe from an Instant Pot cookbook from Amazon, a book by Laurel Randolph. Of course I posted it to my IG story and actually had a few people ask about it... so in the spirit of FOOD being one my favorite F words, this will be the first of many recipes I post.
Bon appetit... or if you infuse, bong appetit!
1T EVOO (extra virgin olive oil) can be infused with cbd or thc
1 medium yellow onion, diced
3 garlic cloves, smashed
1 medium cauliflower head, broken into large florets
1lb Yukon Gold potatoes, peeled + cut to 1/2 in cubes
4C vegetable/chicken broth, more if needed
Ground black pepper
1C whole milk or half n half
1C shredded sharp cheddar cheese, divided
Preheat the Instant Pot by selecting Saute
Once hot, add the oil followed by the onion and garlic. Stir + cook for about 3 min, until the onion begins to turn translucent.
Add the cauliflower, potatoes, and broth. Season with salt + pepper. Secure the lid.
Select Manual or Pressure Cook and cook at high pressure for 5 min.
Once cooking is complete, select Cancel and let naturally release for 10 minutes. Release any remaining steam... watch yoself with that steam though!
The potatoes and cauliflower should be very tender. Add the milk or half + half and 1/2C of the cheese.
Blend until smooth using an immersion blender... I use the Nutribullet which is killer because when it blends, it actually heats it up so it is legit soup ready pretty much after this step. They say.. alternatively, blend in batches in a blender, being careful to crack the lid. Add more broth i you want a thinner soup.
Taste or seasoning. Serve topped with a sprinkle of the remaining cheddar cheese.
After I made this, I can see making it like a baked potato soup... add a scoop of Greek yogurt, some scallions, some cheese and some fresh bacon and hot damn, I bet that is delicious as hell.
CALLING ALL VEGANS....
Substitution Tip: Use nondairy milk and omit cheese
*Note from the book*
Add some much needed nutrition to the potato soup while still achieving creamy results by replacing half the potatoes with the cauliflower. Having the cauliflower cut into bigger pieces than the potatoes allows them to cook at the same rate.