Creamy Bacon Potato Soup
Ingredients
Instructions
COOK BACON AND ONION. Cook the bacon however you prefer, whether baked or on the stove. I like to cook my bacon on the stove in a cast iron skillet. I cut the bacon into 1-inch squares, because I can fit more in the pan that way. I let the bacon cook till about halfway done, then I add the onion and saute them together till the bacon is cooked and the onion is translucent and soft. Feel free to saute your onion separately if desired.
PEEL AND CHOP THE POTATOES. While the bacon is cooking, peel and chop your potatoes into bite-size pieces.
ADD INGREDIENTS TO INSTANT POT. Add the chopped potatoes, frozen cauliflower rice, chicken broth, water, gluten-free chicken bouillon, salt, garlic powder, dried parsley, and black pepper to the Instant Pot. Give it a little stir.
COOK FOR 10 MINUTES. Set your Instant Pot to cook for 10 minutes on the Soup setting. Once finished, allow it to sit for 5-10 minutes before you release the remaining pressure.
CHOP GREEN ONIONS. While the soup is cooking, prep the fresh green onions by cutting them into small rounds with kitchen shears or chopping them with a kitchen knife. Set them aside until the soup is finished.
REMOVE A CUP OF LIQUID. Remove a cup of liquid from the soup and put it in a blender with the vegan cream cheese. Blend till the vegan cream cheese is smooth and liquidy. Pour the mixture back into the soup and stir.
ADD BACON, ONION, AND GREEN ONION. Add the cooked bacon and onion to the soup. Lastly, add the fresh green onions.
ENJOY. This soup is good for 3-4 days when kept in the fridge. It's great as leftovers!