Ingredients
Equipment
Method
Crock Pot Instructions
- Heat oil in a skillet and saute onion and garlic until tender. Stir frequently making sure the garlic doesn't burn. Remove from heat.
- Add potatoes, carrots, celery, and cauliflower to the crockpot. Cover with broth, then stir in the onion mixture, salt, pepper and basil.
- Cover and cook on low for 6-8 hours or high 3-4 hours.
- Remove lid and blend the soup with an immersion blender(or potato masher)until desired consistancy. The potatoes and cauliflower will thicken the soup naturally.
- Top with crumbled bacon and chives.
Instant Pot Directions
- Press the saute button and add oil.
- Saute onion and garlic in the oil until tender.
- Add the remaining ingredients to the Instant Pot, making sure the potatoes are covered with broth.
- Seal lid and pressure cook for 10 minutes.
- When cooking time is complete, vent using the quick release.
- When finished venting, open the lid and blend with an immersion blender. Soup will thicken as it stands. Serve with desired toppings.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.