12slicesuncured baconcooked and chopped (I like to bake mine ahead of time)
fresh chivesfor topping
First, measure out and prep all of the ingredients. Once you start cooking, this cauliflower soup will move fast and you want everything ready to go.
Melt 1/4 cup butter in the pressure cooker on the Sauté setting. Add the onion, carrot, celery and garlic, and cook for around 5 minutes or until the veggies are just starting to become tender.
Next, add the cauliflower, parsley and chicken broth. Lock your pressure cooker lid and set it to cook for 3 minutes on to Low Pressure.
While your pressure cooker is working, melt ¼ cup of butter in a separate pan on your stove. Whisk in ¼ cup of gluten free flour to form a paste and continue whisking until the mixture starts bubbling, about 1-2 minutes. Slowly pour in 1 ½ cups of organic milk, whisking constantly. Continue whisking until the sauce is thick. Whisk in the salt, pepper and garlic powder, then remove from heat.
When pressure cooker time is up, let the pressure release naturally for about 5 minutes, then do a quick release (see the pressure cooker instruction book if you need help here). Open the pressure cooker. The cauliflower will still be in chunks, but it will break down quickly when you add the rest of the ingredients.
Turn your pressure cooker on the Simmer setting, then add the contents of the pan from your stove, 2 cups of cheddar cheese and the sour cream to the pressure cooker and allow the cauliflower soup to simmer for a few minutes.
Serve the cauliflower soup hot, sprinkling with crumbled bacon, extra cheddar cheese and chives, if desired.