Slow Cooker Cauliflower, Potato and White Bean Soup

Recipe by: Sarah DiGregorio

Yield: 6-8 servings

Slow Cooker Cauliflower, Potato and White Bean Soup

The flavor of this soup is more complex than the sum of its parts. Sour cream, chives, and a garnish of crumbled potato chips make it especially delicious. If you prefer a smoother soup, use a blender to purée. Otherwise a potato masher works for a chunkier soup.

• 1 lb Yukon gold potatoes

• 1 head cauliflower, chopped into florets

• 2 15-oz cans of cannellini beans

• 1⁄2 a yellow onion, chopped

• 3 cloves of garlic, minced or pressed

• 31⁄2 c vegetable or chicken broth

• 3 T unsalted butter

• 1 sprig fresh thyme or 1⁄2 t dried

• 1⁄2 t garlic powder

• 11⁄2 t kosher salt

• 1 t lemon juice

• 1 c (8 oz) sour cream

• 1⁄2 c chopped chives, or green parts of scallions, chopped

• Black pepper

• Potato chips, for garnish

• Shredded cheddar cheese, for garnish

Add all ingredients through salt to a 6-8 quart slow cooker. Stir, cover, and cook 4 hours on high or 8 hours on low.

Turn the slow cooker to the warm setting. Remove the thyme sprig. Transfer contents to a blender and blend in batches to purée soup until smooth, or use an immersion blender. For a chunkier soup, smash ingredients with a potato masher. Stir in the lemon juice, sour cream and chives. Taste for seasoning, adding more salt if desired.

Serve in warmed bowls, topped with black pepper, cheese, and crumbled potato chips.