This Instant Pot potato leek soup is lightened up with the addition of cauliflower, and comes together super quickly in a pressure cooker. It’s also paleo and Whole30 compliant!
It’s Day 1 of my January/February Whole30! Usually I start a Whole30 right at the beginning of January, but this year I had plans to help out with a styled wedding shoot and travel to Florida. I wanted to make sure I could eat some faux wedding cake and all the Cuban food, so I pushed my start date to today.
I went to a great yoga class last night and made some mini frittatas (similar to these) to reheat for quick breakfasts, so things are going swimmingly so far. Tonight my Whole30 partner in crime Lindsey and I are making my shepherd’s pie with rutabaga, which is one of my favorite cold-weather meals of all time.
This instant pot potato leek soup is a great addition to my winter Whole30 repertoire. The base of the soup is half potato and half cauliflower, so you get the great flavor and creaminess of potatoes without the huge carb spike.
Anyone suspicious of cauliflower will not be able to taste it! The leeks add wonderful savory flavor to the soup, which is further complemented by the grassy, oniony freshness of the chives sprinkled on top.
