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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.
Course Dinner
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8 servings
Calories 252 kcal
Author Stefani Ganong
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!
Serving: 1 1/2 cups | Calories: 252 kcal | Carbohydrates: 9 g | Protein: 21 g | Fat: 15 g | Saturated Fat: 7 g | Fiber: 3 g | Sugar: 3 g