If you like loaded Baked Potato Soup you might like this! Great texture.
Probably Lower Carb than BP soup. But still has a cup of cooked Rice in the whole Pot. I used 1 1/2 c of Macadamia Nut Milk in this Recipe because its Low Carb and less Dairy. If you dont have it, you can use Almond milk. Or just add
1 1/2 c heated Milk in at the end.
INGREDIENTS:
*1/2 c cooked Bacon (hold out)
*1 1/2 c Ham chopped (hold out)
2 c Chicken Broth
1 1/2 c Macadamia Milk
1 c heavy Whipping Cream
1/2 lg head Cauliflower&stems (cut up)
1/2 Onion Chopped
1 clove Garlic minced
1 c cooked Rice
1/4 Tsp Johnnies Seasoning (or equivalent like Lowery’s) orSeasoning Salt. DIY
1/4 tsp Pepper
1 tsp Reduced Sodium Better than Bullion Chicken
*1/2 c Scallions chopped (hold out)
*6 oz grated Cojack Cheese (hold out)
2 Tbsp Butter
Adding the Rice on top and last, add everything to the Pot except for the Cheese, Scallions, Ham, Bacon
Set the time to 6 min, allow 3 min NPR
CR (controlled release, tap tap tap until you know it wont spit)
QR (quick release) the rest of the Pressure out.
Using an Immersion Blender or Potato Masher or beaters. Blend the Cauliflower, and Rice until mixed well.
Add the Cheese, Ham, let it heat up.
Either add the Scallions to the Soup or just use for garnish.
Serve up in a nice heavy Soup Bowl and top with Scallions and Bacon.
Enjoy!
I had a little bit of leftover Chicken and Mushroom Cream Sauce so I tossed it in after I blended it up this time.Mushroom Cream Sauce 
