Loaded Cold Cauliflower-Leek Soup

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!