Ingredients

The following ingredients have 8 Servings
  • 6 cups vegetable or chicken broth
  • 1/3 cup beer or 2 tablespoons dry sherry
  • 2 teaspoons brown deli mustard
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 2 medium gold or white potatoes, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 parsnip or carrot, peeled and chopped
  • 6 cups cauliflower florets (about 1 head)
  • 8 ounces sharp white cheddar cheese
  • ½ cup half and half

Instruction

  • Whisk broth, beer, mustard, thyme, salt and pepper in the insert of an instant pot or a large slow cooker. Add in potatoes, celery, garlic, onion, parsnip, and cauliflower.
  • For instant pot close lid and set float valve to seal. Set to high for 10 minutes. If using slow cooker set to low for 8 hours.
  • For Instant Pot, when timer goes off, carefully turn valve to release steam (use tongs and oven mits to prevent steam burn.)
  • 4. Puree soup with an immersion blender (or very carefully in batches in a blender) to desired smoothness. Stir cheese and half and half into hot pureed soup. Serve hot!