2 to 2.5 cups chicken stock, depending how thick or thin you like your soup
1 bag frozen roasted cauliflower, I get mine at Trader Joe's
Ham, precooked
1/4 cup onion, chopped fine
2-3 stalks green onion, sliced on an angle for topping
2 Tablesoons sour cream
2 Tablespoons butter
3 ounces cream cheese
Salt, to taste
1/4 teaspoon black pepper or white pepper
1 teaspoon garlic powder
Add 2 cups of chicken stock to the metal pot, add cauliflower, set to steam. It will say 0 and that's ok.
Be sure to seal your vent!
Allow to steam, after your ip beeps, do a quick release.
Add the sour cream, butter, cream cheese to the pot.
Blend with an immersion blender or add to a regular blender.
Reserve the 1/2 cup of stock, ONLY add 2 cups to the pot when you steam it. If you want thinner soup, you can add as you blend a little a a time to thin out the soup if desired.
Ladle into bowls and top with ham and green onion if desired.
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