We all know how healthy soups can be, but what nobody ever seems to mention is how boring they can be. I mean, the meat, veggies, broth… it’s so easy to fall into a rut where you make identical soups time after time. Often times, people miss eating creamy soups, and who wouldn’t?
They are thick and delicious. I made this loaded baked “potato” cauliflower bisque because I was missing those creamy soups too. And trust me when I tell you; it really hits the spot!
This cauliflower bisque is amazing because it’s flavored after a loaded baked potato, but it is much healthier. On my diet, I’m not allowed to have white potatoes because they’ll really spike your insulin if you’re not careful. I often substitute potatoes with cauliflower, and I’ve been pleasantly surprised so far.
It’s not that potatoes are unhealthy, but it’s the fact that they have a high glycemic index (some potatoes have a higher GI than sugar!), which is bad news for your blood sugar levels. Consuming too much starch and sugar (even natural ones) can lead to insulin resistance, weight gain, and metabolic dysfunction. This is why cauliflower is a much better option!
And I personally think the best part about this soup is that it’s made in the Instant Pot. I feel at this point, it’s safe to assume that I’ve got a serious obsession with cooking in it. But in all seriousness; it’s easy, hands-free, and less clean up. If you don’t have one, you need to try it!
This soup can easily be changed to reflect your own food preferences. If you’re vegan, just eliminate the bacon. Though I can’t guarantee the soup will be as delicious without it, so just be warned!
Loaded Baked “Potato” Cauliflower Bisque
We all know how healthy soups can be, but what nobody ever seems to mention is how boring they can be. Often times, people miss eating creamy soups, and who wouldn't? They are thick and delicious. I made this loaded baked "potato" cauliflower bisque because I was missing those creamy soups too.
- 2 heads cauliflower cut into large chunks
- 12 ounces bacon chopped
- 2 cloves garlic diced
- 1 bunch chives
- 2 cans coconut milk
- 1 quart bone broth
- salt & pepper to taste
Saute bacon and garlic in the Instant Pot until bacon is mostly cooked.
Add cauliflower, chives, coconut milk, bone broth, & salt & pepper.
Stir, and cook in Instant Pot on SOUP for 6 minutes.
Once it's done, release the pressure valve and take off the lid.
Use immersion blender to blend up the soup. It's supposed to be thick- if you want it thinner, add a little bit of water.
Garnish with chives and enjoy!
Alternatively- if you don’t have an instant pot, then here is how you will cook this Loaded Baked “Potato” Cauliflower Bisque:
Saute bacon and garlic in a large stock pot. Once bacon is mostly cooked, add the rest of the ingredients and bring to a boil for 15 minutes or so. Once the cauliflower is soft enough, you can use the immersion blender to puree the soup. If you’re able to have dairy, you can add cheese on top.
It’s really a simple way to get a delicious meal in. The coconut milk adds a great, creamy texture, and a dose of healthy fat. I’ve been known to add grass fed butter to a bowl too, and that tastes amazing!
I hope you enjoy this delicious soup!