Potato, Cauliflower, Leek Soup

I love potato leek soup, but adding the cauliflower to the mix really takes it up a notch! It’s so perfectly delicious on a chilly autumn night.

INGREDIENTS

4 Yukon gold potatoes , diced
2 large leeks , chopped
1 small head of cauliflower, chopped
4 Tbsp unsalted butter
3 bay leaves
1 teaspoon dried thyme
1 1/2 cup heavy cream
8 cups  unsalted chicken stock
5 garlic cloves , minced
4 Tbsp soy sauce
Salt and black pepper to taste

DIRECTIONS

• Heat up Instant Pot using the Sauté function. Wait until it says HOT. Add 2 tbsp unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp dried thyme, and minced garlic. Sauté for another 30 seconds.

• Pour in 8 cups unsalted chicken stock, 4 tbsp soy sauce, chopped cauliflower, and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 6 minutes + 15 minutes Natural Release.

• Season & Thicken: Add in 1 cup heavy cream. Blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired.

• Garnish with finely sliced green onions, bacon bits, fried leeks, or fresh herbs. Season with some freshly ground black pepper.