Cauliflower, potato, and bacon bisque

4
4
3
Smartpoints value per serving
Total Time
34 min
Prep
25 min
Cook
9 min
Serves
6
Difficulty
Easy
Get all the creaminess of a traditional bisque with no actual cream! Low-fat milk plus cauliflower and potato make this Instant Pot soup velvety. If you don’t have an immersion blender, just transfer the soup to a regular blender in batches and puree.

Ingredients

uncooked onion(s)

1 medium, chopped

uncooked cauliflower

½ head(s), medium, cored and coarsely chopped (3 cups)

uncooked Yukon gold potato(es)

1 medium, peeled and diced (about 1 cup)

uncooked celery

2 rib(s), medium, thin size, sliced

fresh thyme

1 Tbsp, chopped or 1 teaspoon dried

kosher salt

¾ tsp

black pepper

¼ tsp, or to taste

reduced sodium canned chicken broth

1½ cup(s)

all-purpose flour

2 Tbsp

2% reduced fat milk

2 cup(s)

50% reduced fat sharp cheddar cheese

¾ cup(s), shredded, (3 ounces), shredded

cooked turkey bacon

3 slice(s), crisp-cooked and cut or torn into 1/2-inch pieces

Instructions

  1. Press Sauté on 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with nonstick spray. Add onion and cook, stirring, until softened, about 5 minutes. Stir in cauliflower, potato, celery, thyme, salt, and pepper.
  2. Whisk together 1/2 cup broth and flour in small bowl until smooth; add to pot along with remaining 1 cup broth and milk. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
  3. Press Pressure Cook and select Low Pressure; set cooking time for 4 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid.
  4. Stir 1/2 cup Cheddar into soup. Using immersion (stick) blender, puree soup. Ladle bisque evenly into 6 bowls; sprinkle with remaining 1/4 cup cheese and bacon. Sprinkle with additional thyme and pepper, if desired.
  5. Per serving: 1 1/4 cups soup, 2 teaspoons cheese, and 1/2 slice bacon

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