Soup Recipes

Instant Pot Chilled Cauliflower Leek Soup

Instant Pot Chilled Cauliflower Leek Soup

This delicious chilled cauliflower leek soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar shown here.

Ingredients for this Recipe :

  • 3 large leeks, sliced white part only
  • 1 medium head cauliflower, cut into small chunks
  • 3-4 whole garlic cloves, peeled
  • 3 cup chicken broth, divided
  • 1 tsp 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
  • 1/2 cup sharp cheddar cheese, grated
  • Edible flowers

Tip :

If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place.

How to Make Cauliflower Leek Soup :

Step 1:

Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.

Step 2:

Add lid and lock into place. Switch vent to the “Sealing” position and set the “Manual” setting on high before adjusting the cooking time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

Step 3:

When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.

Step 4:

Blend mixture with an 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.

Step 5:

Transfer cauliflower leek 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. Enjoy this chilled soup with cauliflower and leeks!

Leek Soup Recipe

Other Soup Recipes –

Chicken florentine soup recipe – Instant Pot Chicken Florentine Soup Recipe

Chicken soup recipe with rice – Instant Pot Chicken and Wild Rice Soup

Fall harvest soup recipe – Roasted Fall Harvest Soup

Sweet potato soup recipe – Black Bean and Sweet Potato Soup

Instant Pot Chilled Cauliflower Leek Soup

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Soup American
Serves: 5
Prep Time: 15 minutes Cooking Time: 9 minutes + time to come to pressure Total Time: 24 minutes

Chilled soup recipe with cauliflower and leeks, easily made in Instant Pot and perfect for the warm summer evenings. Enjoy this cauliflower leek soup!

Ingredients

  • 3 large leeks, sliced white part only
  • 1 medium head cauliflower, cut into small chunks
  • 3-4 whole garlic cloves, peeled
  • 3 cup chicken broth, divided
  • 1 tsp 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
  • 1/2 cup sharp cheddar cheese, grated
  • Edible flowers

Instructions

1

Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.

2

Add lid and lock into place. Switch vent to the “Sealing” position and set the “Manual” setting on high before adjusting the cooking time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

3

When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove the lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.

4

Blend mixture with an 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.

5

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. Enjoy!

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