Down here in Louisiana, we don’t have cold weather often but, when we do, it’s a “wet cold” and soup is the perfect warm-me-up. This easy vegetarian instant pot recipe is great to come home to after you’ve been standing out in the cold at Mardi Gras parades all day. To make it extra special, we suggest adding in a little sour cream and chives before serving. Serves 6.
In a 6 or 8 quart instant pot, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt.
Cover and cook for around 2 hours until the vegetables are very tender.
Discard the thyme sprig and turn off the slow cooker.
Add lemon juice.
For a soup that is smooth and creamy, purée the ingredients using an immersion blender. (If using a traditional blender, you might want to purée the soup in two batches.) To make a chunky soup, use a potato masher in the slow cooker.
Stir in the sour cream and chives, if you desire.
Add additional salt if necessary.
Pour into bowls and top with black pepper, crushed potato chips and shredded cheddar.
Yields 6 servings.