Imported from the web

Slow-Cooker Cauliflower, Potato and White Bean Soup

Name: Slow-Cooker Cauliflower, Potato and White Bean Soup
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Yukon gold potatoes (Scrubbed, peeled and cut into 1- to 2-inch chunks); 1 lb Cauliflower (Chopped into large bite-sized florets and stems); 2 cans (15 oz each) Cannellini beans (Drained); 0.5 Yellow onion (Minced); 3 Garlic cloves (Smashed and minced); 3.5 cups Vegetable stock; 3 tbsp Unsalted butter; 2 tbsp Dry white wine; 0.5 tsp Fresh thyme (Or ½ teaspoon dried thyme); 0.5 tsp Garlic powder; 1.5 tsp Kosher salt (Coarse; add more to taste if needed); Black pepper (To taste; for serving); 1 tsp Lemon juice (About ¼ lemon); 8 oz Sour cream (At room temperature); 0.5 cup Chives (Chopped; about 1 small bunch); Potato chips (For topping; preferably sour cream and onion); Cheddar cheese (Shredded, for serving)

Recipe by Sarah DiGregorio

Imported by Ana Maria Archila on SeeMeCook

A creamy, hearty vegetarian soup made with potatoes, cauliflower and cannellini beans. Sour cream and chives add a rich, fresh finish, while crushed potato chips and Cheddar make it extra satisfying.

6 servings505 minAmerican

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Ingredients

1 lb Yukon gold potatoes (Scrubbed, peeled and cut into 1- to 2-inch chunks)
1 lb Cauliflower (Chopped into large bite-sized florets and stems)
2 cans (15 oz each) Cannellini beans (Drained)
0.5 Yellow onion (Minced)
3 Garlic cloves (Smashed and minced)
3.5 cups Vegetable stock
3 tbsp Unsalted butter
2 tbsp Dry white wine
0.5 tsp Fresh thyme (Or ½ teaspoon dried thyme)
0.5 tsp Garlic powder
1.5 tsp Kosher salt (Coarse; add more to taste if needed)
Black pepper (To taste; for serving)
1 tsp Lemon juice (About ¼ lemon)
8 oz Sour cream (At room temperature)
0.5 cup Chives (Chopped; about 1 small bunch)
Potato chips (For topping; preferably sour cream and onion)
Cheddar cheese (Shredded, for serving)

Steps

1
Add the potatoes, cauliflower, drained cannellini beans, onion, garlic, vegetable stock, butter, white wine, thyme, garlic powder and 1½ teaspoons kosher salt to a 6- to 8-quart slow cooker. Cover and cook on low for about 8 hours, until the vegetables are very tender.
2
Remove and discard the thyme sprig, if using fresh thyme, and turn off the slow cooker.
3
Add the lemon juice.
4
For a smooth soup, purée the contents with an immersion blender. Alternatively, purée in a blender in two batches, transferring each batch to a separate pot.
5
For a chunky soup, mash the ingredients in the slow cooker with a potato masher instead of blending.
6
Stir in the sour cream and chopped chives.
7
Taste and add more salt if needed.
8
Ladle into bowls and top with black pepper, crushed potato chips and shredded Cheddar.
9
For leftovers, reheat gently on the stovetop or in the microwave until the soup just barely bubbles around the edges. Do not let it boil, or the sour cream may break.

Notes

The source gives a choice of fresh or dried thyme and of smooth or chunky texture. The stated total time is 8 hours 25 minutes; the source does not separately specify preparation time.