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.