Instant Pot Cauliflower Leek Soup Recipes

INSTANT POT CAULIFLOWER LEEK SOUP

Instant Pot Cauliflower Leek Soup image

You're going to love the taste and flavor of this Cauliflower Leek Soup! This is a delicious cold soup recipe that could also be served warmed up. Pair this with a sandwich or salad, or make this soup the main course. Leek and Cauliflower soup would also make an excellent appetizer soup.

Provided by Jessica

Categories Soups

Time 24m

Number Of Ingredients 14

Ingredients

Ladle
Food processor
Refrigerator glass storage container
Ladle spoon rest
3 leeks, white part only
1 head cauliflower, chopped
3-4 whole garlic cloves, peeled
3 cups chicken broth
1 teaspoon ground cinnamon
Salt, to taste
Pepper, to taste
4 ounces goat cheese
4 ounces cream cheese
4 ounces grated sharp cheddar cheese

Steps:

Put the cauliflower, garlic, chicken broth, leeks, and cinnamon into your Instant Pot.
Close the Instant Pot lid. Turn the vent to sealing and hit the manual button on high for 9 minutes.
When the cooking time finishes, do a quick release to let out the pressure. Next, take off lid carefully.
Add in the cream cheese, cheddar cheese, and goat cheese. Stir until all melted.
Use an immersion blender to blend the soup to a smooth consistency. You can also use a food processor if you don't have an immersion blender.
Put the soup in a glass storage container with a lid and put it in the fridge until it is chilled. Serve cold, topped with bacon or other fun toppings.

Nutrition Facts : Calories 369 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 19 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1199 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHILLED CAULIFLOWER-LEEK SOUP - EASY IN YOUR INSTANT POT!

Chilled Cauliflower-Leek Soup - Easy in Your Instant Pot! image

Number Of Ingredients 13

Ingredients

3 large leeks, sliced white part only
1 medium head cauliflower, cut into small chunks
3-4 whole garlic cloves, peeled
3 c. chicken broth, divided
1 t. ground cinnamon
Sea salt and black pepper, to taste
4 oz. goat cheese
4 oz. cream cheese
4 oz. sharp cheddar cheese, grated
Optional toppings:
3 strips cooked bacon, crumbled
2-3 green onions, thinly sliced
½ c. sharp cheddar cheese, grated

Steps:

Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
Add lid and lock into place. Switch 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 building pressure.
When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don't have an immersion blender). Taste and adjust seasonings, as desired.
Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired

LOW CARB CAULIFLOWER LEEK SOUP

Low Carb Cauliflower Leek Soup image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

INSTANT POT® POTATO-LEEK SOUP

Instant Pot® Potato-Leek Soup image

This is a basic Americanized version of potato-leek soup. If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

1 tablespoon butter
¼ cup chopped leeks, white part only
½ teaspoon salt
3 large russet potatoes, peeled and cubed
2 cups chicken broth
1 cup fat free half-and-half
1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 74.7 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 8.4 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 2249.3 mg, Sugar 8.1 g

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