Crock Pot Cauliflower, Potato and White Bean Soup
Ingredients
- 1-pound Yukon gold potatoes, scrubbed, peeled and cut into 1-inch to 2-inch chunks
- 1-pound cauliflower, chopped into large bite-sized florets and stems
- 2 15-ounce cans cannellini beans, drained
- ½ yellow onion, minced
- 3 garlic cloves, smashed and minced
- 3-½ cups vegetable stock
- 3 tbsp. unsalted butter
- 2 tbsp. dry white wine
- 1 sprig fresh thyme or ½ tsp. dried thyme
- ½ tsp. garlic powder
- Coarse kosher salt and black pepper, to taste
- 1 tsp. lemon juice
- 8 ounces sour cream, at room temperature
- ½ cup chives, chopped
- Potato chips, preferably sour cream and onion, for topping
- Cheddar, shredded,for serving
Instructions
- In a 6-quart to 8-quart crock pot, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1-½ teaspoons kosher salt; cover, set to low heat and cook until the vegetables are very tender.
- Remove and discard the thyme sprig and turn off the crock pot.
- Add the lemon juice.
- To make a completely smooth and creamy soup, purée the ingredients using an immersion blender; alternatively, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.
- To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker.
- Stir in the sour cream and chives; taste and add additional salt if necessary.
- Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar.
Notes
For leftovers, gently re-heat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.