Step 1

Melt butter in a large saucepan over low heat; stir in onion, celery and leek.

Step 2

Cover and cook 20 minutes.

Step 3

Stir in potato, bay leaves and thyme; cover and cook 15 minutes.

Step 4

Stir in broth, cauliflower florets, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.

Step 5

Remove from heat.

Step 6

Carefully remove the bay leaves and thyme sprigs.

Step 7

Use an immersion blender to puree the soup in the pot.

Step 8

Serve with desired toppings. Recommended: real pork bacon, shredded cheese and green onions

Step 9

Melt butter in the inner pot on sauté mode; stir in onion, celery and leek.

Step 10

Cook until tender, about 7 minutes, stirring frequently. It will cook down in volume, FYI.

Step 11

Add in chicken stock, potato, cauliflower florets, salt, pepper, bay leaves and thyme.

Step 12

Cook on high pressure for 15 minutes, and quick release the pressure (QR) when the cook time is complete. (Hint: I place a dish towel over the lever before releasing pressure to avoid starchy liquid from spraying everywhere.)

Step 13

After the pressure is fully release, remove the lid, and carefully remove the bay leaves and thyme sprigs. Tongs are helpful for this.

Step 14

Use an immersion blender to puree the soup in the pot.

Step 15

Serve with desired toppings. Recommended: real pork bacon, shredded cheese and green onions