It’s finally soup weather after a long summer that started in April and has lasted through mid-October. So I grabbed my Instant Pot and was simply inspired just by the veggies I had handy.

INGREDIENTS

1 head cauliflower (broken into chunks)

2 poblano peppers (stem/seeds removed)

1 medium-sized sweet onion

1 leek stalk (white/light green parts)

2-3 cloves of garlic

3 fresh bay leaves (2 if dried)

4-5 fresh twigs of thyme (1 tsp if dried)

4-5 cups chicken stock (I used homemade)

½ cup crème fraiche (or cream cheese)

½ cup of half & half (or heavy cream)

4 strips of bacon

Grated cheddar, swiss or gruyere for topping

S&P to taste

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