Ingredients
- 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
Instructions
- 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
Nutrition
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