Cheesy potato soup with secret cauliflower (Instant Pot or stovetop)

I love a loaded potato soup with all the fixins. Inspired by my baked faux-tato casserole and my mac and cheese with secret cauliflower, about half of this soup is actually cauliflower! The cauliflower is undetectable in there; if anything, it makes the soup smoother and more velvety. Load this up with all your favorite toppings! 

Cheesy potato soup with secret cauliflower
2 T butter
1 medium onion
1 heaping T minced garlic
1 head cauliflower, chopped into florets, or 1 lb frozen cauliflower
1.5 lb. russet potatoes (about 2 large), cut into big chunks. I leave the skins on, but you can peel if desired.
3 cups broth or water (I use water and 1 T vegan Better Than Bouillon)
1.5 t salt, or to taste
1/4 t Italian seasoning or dried rosemary
3/4 t smoked paprika (optional)
black pepper to taste
6 oz sour cream or Greek yogurt (I use low fat)
8 oz. cheddar, shredded

Suggested toppings:
bunch of green onions, sliced

extra shredded cheese and sour cream
bacon bits or Bacos (they're vegan!)
crispy fried jalapenos

Serves 6-7.


Instant Pot instructions
Saute onion in butter until slightly golden. Add garlic and sauté for another minute. Add cauliflower, potatoes, broth or water, salt, and Italian seasoning or rosemary. You may think there's not enough liquid, but don't worry! As the veggies cook, they release liquid, and the sour cream at the end loosens things up as well. 

Seal Instant Pot and pressure cook for 5 minutes. Quick release when time is up. Mash the veggies with a potato masher. I like a chunky soup, so I only mash half. If you want a completely smooth soup, mash more. Gradually stir in black pepper, smoked paprika if using, sour cream, and cheddar. Top individual portions with suggested toppings.


Stovetop instructions
In a stockpot or dutch oven, saute onion in butter until slightly golden. Add garlic and saute for another minute. Add cauliflower, potatoes, broth or water, salt, and Italian seasoning or rosemary. You may think there's not enough liquid, but don't worry! As the veggies cook, they release liquid, and the sour cream at the end loosens things up as well. 

Cover, bring to a simmer, and simmer for about 15 minutes, until veggies are quite tender. Remove from heat. Mash the veggies with a potato masher. I like a chunky soup, so I only mash half. If you want a completely smooth soup, mash more. Gradually stir in black pepper, smoked paprika if using, sour cream, and cheddar. Top individual portions with suggested toppings.