Loaded Cold Cauliflower-Leek Soup

by Melody Thacker, in Recipes (No Comments)

 I love soups, especially soups that make a complete meal like this loaded cold cauliflower-leek soup. It’s like a loaded baked potato but without the carbs and less fat!  This delicious cold soup is cooked in the Instant Pot brand pressure cooker but you can use any type of pressure cooker. 

This easy cauliflower soup is perfect for those hot summer days when you don’t want to stand over a hot stove.  One of the things I love about the Instant Pot is that it doesn’t heat up the house. This cauliflower puree soup can be made is 30 minutes. Prepare this soup in the morning or the day before so it has time to get cold.

It’s loaded with cheese and garnished with more grated cheese, bacon and green onions so it can be a complete meal! If you’re looking for a healthy cauliflower soup this one is worth a try. This recipe is gluten-free and low in carbohydrates. 

Instant Pot Loaded Cold Cauliflower-Leek Soup

Loaded Cold 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 cups water
• 3 tablespoons Watkins chicken soup and gravy base
• 1 teaspoon Watkins ground cinnamon
• Watkins Sea salt, to taste
• Watkins black pepper, to taste
• 4 oz. goat cheese
• 4 oz. cream cheese
• 4 oz. mild or medium cheddar cheese, grated

Optional toppings: (but the toppings are what make the soup!)

• 3 strips cooked bacon, crumbled
• 2-3 green onions, thinly sliced
• ½ cups sharp cheddar cheese, grated
• Edible flowers

Loaded Cold Cauliflower-Leek Soup Directions:

1. Add water, leeks, cauliflower, garlic, chicken soup base, and cinnamon to Instant Pot’s inner cooking pot. Season with salt and black pepper, to taste.
   
2. Lock on lid, switch vent to “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 it’s finished cooking, do a quick release (QR) to allow the pressure to escape. Once the pressure is released unlock and carefully remove the lid. Add the goat cheese, cream cheese, and cheddar cheese to the container and stir until the cheese is completely melted.
   
4. Blend mixture with an immersion blender until smooth. If you don’t have an immersion blender transfer to a blender, food processor or a Vitamix and blend until smooth. Taste and adjust the seasonings, as desired.
   
5. Transfer the soup to an airtight container and store in the refrigerator until chilled. To serve, ladle soup into individual serving bowls and top with crumbled bacon, sliced green onions, and grated cheddar cheese. If you’re feeling fancy top with edible flowers if desired. Enjoy!

Cauliflower-Leek Soup Tips:

• This soup is equally as good served warm. So if you can’t imagine eating cold soup or wish to serve it in the winter, go ahead and serve after you puree it!  
• Mild cheddar melts better than old or sharp.  If you don’t care for the distinctive tangy flavor of goat cheese, try substituting a milder flavored cheese such as ricotta, mascarpone, or use additional cream cheese or cheddar in its place. We love cheddar cauliflower soup.
• Split leeks down the center and wash well to ensure you remove all the sand and soil.
• For a beautiful gourmet garnish, consider topping your soup with colorful edible flowers rather than the more traditional bacon and cheddar.

Prep time: 15 minutes
Cook time: 9 minutes plus the time it takes to come to pressure.
Serves: 4-6

I personally use a lot of Wakins spices and seasonings because I love the quality, flavor, and value. You can take a peek at all Watkins products here.  I’m an Independent Watkins Consultant so you need to know if you choose to purchase through my link I’ll earn a commission and be very grateful.