Creamless Cauliflower Soup with Yukon Gold Potatoes

Author

NuWave

Servings

6

Category

Appetizers

Ingredients

• 2lbs cauliflower, cut into florets
• ¼lb peeled Yukon Gold potatoes
• 2½c milk
• 2 fresh bay leaves
• 2 sprigs of fresh thyme
• 1T sea salt
• Freshly ground white pepper

Directions

1. Place all ingredients in pressure cooker.
2. Close lid and lock. Set to "soup" and adjust for 10 minutes.
3. When done, quick release until all pressure is released.
4. Open. Remove bay leaves. With a slotted spoon, remove vegetables and place in a blender.
5. Add remaining milk/cooking liquid from cooker and ladle into the blender and cover with lid.
6. Blend the mixture to desired consistency. Serve.