Cauliflower & Cheese Soup
(Instant Pot)

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Ingredients

1. 1 medium head cauliflower, chopped into florets
2. 1 medium onion, chopped
3. 1 medium carrot, shredded
4. 1 medium potato, peeled and diced
5. 1/4 cup chopped celery
6. 2-1/2 cups water, chicken or vegetable stock
7. 2 bullion cubes if not using stock (chicken or vegetable)
8. 3 tablespoons butter
9. 3 tablespoons AP flour
10. 1 teaspoon salt
11. ½ teaspoon pepper (I use Montreal Steak Spice)
12. 2 cups milk or Half & Half
13. 1-2 cups shredded cheese (cheddar is good here)
14. ½ teaspoon hot pepper sauce (optional)

Instructions

1. 1. Put the cauliflowe, onion, carrot, potato, celery, and water or stock into the Instant Pot
2. 2. Pour in water and crumble bullion cube, if using, and add salt and pepper.
3. 3. After covering, set Instant Pot to "soup" and let it cook. Vent when finished.
4. 4. With a potato masher, mash contents until desired consistency is reached. (The soup can be eaten now, even without adding the milk and cheese.)
5. 5. In a large saucepan, melt butter and add flour, stirring to create a "roux". Gradually add milk and stir into mashed soup.
6. 6. Season as desired with hot pepper sauce.

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Note:

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Bon appetite!