Keto Baked Potato Soup (Cauliflower Soup, shhh don’t tell your kids)

Ingredients:

• 1/2 onion, chopped

• 2 Tablespoons of butter

• 1 large head of cauliflower, trimmed and coarsely chopped.

• 3 cups chicken stock

• 3 cloves fresh minced garlic

• 1 tsp. kosher salt

• 4 oz. cream cheese, cut into cubes

• 1 cup grated extra-sharp cheddar cheese

• 1/2 cup whole milk

Directions:

• Chop up the onion and the cauliflower. Mince the garlic

• Melt the butter in the instant pot on the SAUTE setting and cook the onions and garlic for 3 minutes.

• Add the chopped cauliflower, chicken stock, and salt.

• Lock the lid, use the MANUAL setting, and cook on HIGH PRESSURE for 6 minutes. Quick-release the pressure.

• Turn the Instant Pot to KEEP WARM setting using either an immersion blender or using a blender (blend in batches in your blender as to not overflow your blender while blending… blender (I just wanted to see if I could add the word blender at least one more time)

• Check to see if you want to add a little more chicken stock to thin the soup (or reduce the liquid on the SAUTE setting if it’s too thin).

• Add the cheese and cream cheese, let it melt, and mix it in until smooth

• Stir in the whole milk, heat through, and season to taste with salt and fresh-ground black pepper

• Serve this keto baked potato soup (Cauliflower soup) hot with grated cheese, sour cream, crumbled bacon, and sliced green onions.

ENJOY!