Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 head Cauliflower large
- 1/2 pound Bacon cut into 1/2 inch pieces
- 8 cups Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Ricotta Cheese
- 1/4 cup Parmesan Cheese
- 1/4 cup Smoked Gouda
- 1/4 cup Asiago Cheese
- 1/4 cup Fontina
- 1/2 cup white Onion diced
- 1 tsp Granulated Onion
- 1` tsp Granulated Garlic
- 1 tsp Real Salt
- 2 tbsp Scallions thinly Sliced
- 1/4 tsp Ground Nutmeg
- 1/4 tsp White Pepper
Chop bacon into ½ inch pieces and add to the instant pot set on sauté. Stir occasionally until crispy then set aside on paper towels to cool.
Add in diced onion and chopped cauliflower. Cook for about 10 minutes browning the cauliflower and onion.
Add in chicken broth and heavy cream and scrape any brown bits off the bottom of the pan.
Stir in your seasoning, place the lid on making sure the vent is closed then set the instant pot for 8 minutes on high pressure.
Once the instant pot has finished its cycle slow release for 15 minutes before removing the lid.
Using an Immersion stick blender add in your cheeses one at a time starting with the ricotta, then Parmesan then the remaining cheeses.
Garnish your soup with crispy bacon, additional cheese and sliced scallions
Calories: 231kcal | Carbohydrates: 5g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1046mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 34.9mg | Calcium: 150mg | Iron: 0.7mg