https://www.copymethat.com/r/FjA5IvS6d/slow-cooker-cauliflower-potato-and-white/
130569693
O7YWuRg
FjA5IvS6d
2024-04-28 03:39:50
Slow-Cooker Cauliflower, Potato and White Bean Soup
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This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all of the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. Use an immersion blender, if you have one, to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup.
Ingredients
- 1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- 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
- 3½ cups vegetable stock
- 3 tablespoons unsalted butter
- 2 tablespoons dry white wine
- 1 sprig fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Coarse kosher salt and black pepper
- 1 teaspoon lemon juice (about ¼ lemon)
- 8 ounces sour cream (1 cup), at room temperature
- ½ cup chopped chives (about 1 small bunch)
- Potato chips, preferably sour cream and onion, for topping
- Shredded Cheddar, for serving
Steps
Directions at cooking.nytimes.com
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