505 minutes
A hearty and creamy soup made with cauliflower, potatoes, and white beans, slow-cooked to perfection.
Yukon Gold Potatoes, scrubbed, peeled, and cut into 1- to 2-inch chunks
0 lb
Cauliflower, chopped into large bite-sized florets and stems
0 lb
Cannellini Beans, drained
0 oz
Yellow Onion, minced
each
Garlic Clove, smashed and minced
each
cups
tablespoons
tablespoons
each
teaspoons
teaspoons
teaspoons
to taste
Lemon Juice, about 1/4 lemon
teaspoons
Sour Cream, at room temperature
0 oz
Chives, chopped
cups
Sour Cream And Onion Potato Chips, crushed, for topping
to taste
Shredded Cheddar Cheese, for serving
to taste
1. Prepare Ingredients
Place the Yukon gold potatoes, cauliflower florets, cannellini beans, minced onion, and garlic into your 6- to 8-quart slow cooker.
2. Add Liquid and Seasoning
Pour in the vegetable stock, then add the unsalted butter, dry white wine, thyme, garlic powder, and 1.5 teaspoons of kosher salt. Stir everything together to ensure the vegetables are well-coated and submerged in the stock.
3. Slow Cook
Cover the slow cooker and set it to cook on low for about 8 hours. This long cooking process allows the vegetables to become very tender.
4. Remove Thyme and Add Lemon
Once the cooking time is up, remove and discard the thyme sprig. Turn off the slow cooker and add the lemon juice.
5. Purée the Soup
Take an immersion blender and purée the soup directly in the slow cooker until it's smooth and creamy. If you prefer a chunkier texture, you can use a potato masher instead.
6. Add Sour Cream and Chives
Stir in the room-temperature sour cream and chopped chives until well combined. Taste the soup and add more salt if necessary.
7. Serve
Ladle the soup into bowls and garnish with a sprinkle of black pepper. Top with crushed sour cream and onion potato chips and some shredded Cheddar cheese.
Swap the white beans and potatoes for chickpeas and sweet potatoes, respectively, with cumin and smoked paprika.
Use butternut squash instead of cauliflower and red lentils in place of white beans, with curry powder and coconut milk.
Replace the cauliflower with broccoli and add a handful of toasted almonds for a nutty flavor. Stir in almond milk for extra creaminess.
Replace cauliflower with mushrooms and white beans with cooked wild rice, thyme, and a splash of white wine.
Add oregano, basil, and a bit of fennel seed. Top with freshly grated Parmesan and a drizzle of high-quality olive oil.
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