Nancy’s Red Potato Soup with Cauliflower
Creamy Vermont cheddar, red potatoes, and cauliflower made easy in the Instant Pot! For busy professionals and athletes, this soup fits the bill!
Nothing beats a warm bowl of homemade soup on a chilly New England day! This hearty soup combines tender red potatoes, fresh cauliflower, leeks, thyme, chives, and Vermont cheddar for a rich, creamy comfort food. Fresh food and healthy carbohydrates to fuel your athletic endeavors and adventures! This one is a family favorite. Skip the cheddar and the milk to make it dairy free – but personally I love the creamy texture and the taste of this soup as it is shared below.
Ingredients
- 4 cups red potatoes, peeled and diced
2 cups fresh cauliflower, chopped into small florets
1 leek, chopped
1 tablespoon fresh chives, chopped (added at the end)
Thyme, to taste
1 stick (8 tablespoons) butter
4 cups chicken broth, made with Better Than Bouillon Chicken Base
1 cup cold whole milk
2 tablespoons all-purpose flour
2 cups shredded Vermont Cabot cheddar cheese
Himalayan sea salt and freshly ground black pepper, to taste
Directions
1. Sauté the leeks.
Set the Instant Pot to Sauté on Normal. Melt the butter, add the chopped leek, and sauté for 3–5 minutes until softened. Press Cancel.
2. Add the potatoes, cauliflower, and seasonings.
Pour in the chicken broth and scrape the bottom of the pot to loosen any stuck bits. Add the diced potatoes, cauliflower, thyme, salt, and pepper. Stir gently.
3. Pressure-cook.
Secure the lid and select Pressure Cook on High for 4 minutes, rather than the default 20-minute Soup setting.
Allow 5 minutes of natural pressure release, then carefully release the remaining pressure. Open the lid only after the float valve drops.
4. Make it creamy.
Whisk the cold milk and flour together until smooth. Set the Instant Pot to Sauté on Low or Less and gradually stir in the milk mixture.
Cook uncovered for 3–5 minutes, stirring frequently, until thickened and gently simmering.
5. Add the Vermont cheddar and fresh chives.
Press Cancel and let the bubbling stop. Stir in the shredded Vermont cheddar, one handful at a time, until melted and creamy. Fold in the freshly chopped chives, reserving a little for garnish.
6. Serve and enjoy!
Ladle into bowls and garnish with the remaining fresh chives or a little extra Vermont cheddar.
Cook Nancy's Kitchen Tips
Better Than Bouillon: My favorite shortcut for flavorful chicken broth.
Extra creamy: Mash a few potatoes and cauliflower florets into the soup for a thicker consistency.
Fresh herbs: Thyme adds a savory flavor, while fresh chives stirred in at the end bring brightness.
Avoid the BURN warning: Add milk, flour, and cheddar after pressure cooking.
Adjust the thickness: Add a little more chicken broth if needed.
Rich and buttery: A full stick of butter gives this version an especially rich flavor.
Simple ingredients, fresh vegetables, fragrant herbs, and plenty of Vermont cheddar make this a delicious homemade soup for fall and winter.
From my kitchen to yours—enjoy!
Nancy Cook
