Keto Cauliflower soup

Ingredients

• 6 slices bacon chopped
• 1/4 cup chopped onion
• 6 cloves garlic minced
• Salt and pepper to taste
• 3 cups chicken broth (or Better than Bouillon + water)
• 1 head cauliflower cut into florets or 1 large packet of florets
• 3/4 cup sour cream
• 1 1/2 cups shredded Monterey Jack or Cheddar
• 4 oz cream cheese
• 1 green onion, chopped stalks

• optional: 1 stalk celery chopped

Instructions

1. Place the chopped bacon in the Instant Pot and turn on the sauté function. Cook the bacon, stirring frequently, until crisp. Remove to a paper towel lined plate, leaving some bacon fat in the IP.
2. Add onion and saute for 5 minutes until translucent. 
3. Add celery (if using), and garlic. Add salt and pepper (start with 1 tsp of each). Cook until softened, about 4 minutes. Turn off the sauté function.
4. Add chicken broth and deglaze the pan (preferably with a wood or silicone spatula).
5. Add the cauliflower florets. 
6. Lock the lid onto the IP (vent sealed). Set the manual function on high for 5 minutes. Note that it will take between 5-10 minutes to come up to pressure before it cooks. 
7. When the 5 minute timer goes off, let the pressure release naturally for 10 minutes before opening the vent. 
8. Remove the lid and stir in the sour cream, cream cheese and 1 c of the shredded cheese. Blend with an immersion blender until smooth or transfer to a full size blender or food processor. Add more salt and pepper if needed.
9. Serve the soup topped with the remaining cheese, the bacon, and the green onion. 

Note: using bone broth adds more protein but changes the taste.