slow-cooker cauliflower, potato and white bean soup

 

This soup is creamy and delicious.  My kids couldn't easily guess what was in the soup.  Carrots was one of the guesses.  Garbanzo beans was another guess.  Good guesses but incorrect.

slow-cooker cauliflower, potato and white bean soup (New York Times Page-A-Day Calendar)

1 pound Yukon gold potatoes, peeled and cut into 1 to 2-inch chunks

1 pound cauliflower, chopped into bite-sized florets and stems

2 (15-ounce) cans cannellini beans, drained

1/2 yellow onion, minced

3 garlic cloves, smashed and minced

3 1/2 cups vegetable stock

3 tablespoons unsalted butter (I used 1 tablespoon)

1 sprig fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

course kosher salt and black pepper

1 teaspoon lemon juice

8 ounces sour cream (1 cup at room temperature) dang- I forgot this part

1/2 cup chopped chives

shredded cheddar cheese for serving

In a slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, thyme, garlic powder and 1 1/2 teaspoons kosher salt.  Cover and cook until the vegetables are very tender, about 8 hours on low.

Remove and discard the thyme sprig, and turn off the slow cooker.  Add the lemon juice.  To make a completely smooth and creamy soup, puree the ingredients.  Stir in the sour cream and chives.  Taste and add additional salt if necessary.  Serve in bowls topped with black pepper and shredded cheddar.