Slow-Cooker Cauliflower, Potato and White Bean Soup
Updated Dec. 29, 2022
- Total Time
- 8 hours and 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
- 1pound cauliflower, chopped into large bite-sized florets and stems
- 2(15-ounce) cans cannellini beans, drained
- ½yellow onion, minced
- 3garlic cloves, smashed and minced
- 3½cups vegetable stock
- 3tablespoons unsalted butter
- 2tablespoons dry white wine
- 1sprig fresh thyme or ½ teaspoon dried thyme
- ½teaspoon garlic powder
- Coarse kosher salt and black pepper
- 1teaspoon lemon juice (about ¼ lemon)
- 8ounces sour cream (1 cup), at room temperature
- ½cup chopped chives (about 1 small bunch)
- Potato chips, preferably sour cream and onion, for topping
- Shredded Cheddar, for serving
Nutritional analysis per serving (6 servings)
402 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 16 grams protein; 1158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Step 2
Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.
Private Notes
Comments
Easy convert to instant pot. I sautéed the onion and garlic in the butter and then deglazed with the wine. Added cauliflower, potatoes, beans and broth. Pressure cooked on high for 18 minutes, quick release. Seasoned more aggressively adding some smoked paprika and more garlic powder at the end. Added lemon at the end. Puréed beautifully and didn’t require a full day on slow cooker. Really tasty- I love the creaminess from the beans. Will make again for sure!
Delicious. Comforting. I sub Greek yogurt for sour cream whenever possible. If you add it to the soup in bowls, you can reheat leftovers without separation.
I did this QUICKLY and simply on stovetop and it came out great. Just threw everything in a pot (except chives, sour cream, and chips) and I used low sodium chicken broth (had on hand). Brought to a boil and then simmered for about an hour til veggies were tender. Took off heat and puréed in pot with an immersion blender. Doesn’t even need sour cream or chives (my garden ones had died for the winter!). Yum and healthy.
Loved this soup! I did make a couple of personal changes…I had some bacon in the fridge I needed to use, so I fried up a couple of pieces at the beginning till just crispy, removed them, then put in the onion and garlic—omitted the butter. Cooked the onion until just softened, added in the cauliflower and potatoes added the liquid and seasonings, then let the slow cooker go for 6 hours. At the end I used the immersion blender, and added a bit of heavy cream in addition to the sour cream just because I had some in the fridge. It was so nice and smooth—and creamy! I put the bacon crisps on top with scallions, and cheese. It will be in the fall/winter soup rotation for sure!
This was a big disappointment. The finished soup was extremely thick, described by those who ate it as 'pasty' and bland. I thinned it out with additional broth and added extra lemon, which improved it somewhat, but it was still described as lacklustre. The chips on top are an odd choice, as they get soggy. Reading through the comments, most people who liked the soup mentioned adding extra ingredients, and in some cases, many extra ingredients.
This is really good! It also makes f-ton of soup, so be prepared. (More on this later.) I love that you can taste the beans the cauliflower AND the potatoes. (I am in the Rancho Gordo Ben club, so I never have canned beans in the house. I used some Peruvian lima beans I had cooked the day before. Possible the beans would not be as prominent with canned, but I’m sure still delicious!) I agree with others who have commented that the sour cream isn’t necessary, but it really makes a nice accent. I do think the lemon juice and something crunchy are key to making good soup into something special. I cook just for myself, so I added the cream and lemon as a garnish. Will be freezing about half of this, so I’ll try to remember to come back and let you know what it’s like after thawing. I threw in my whole head of cauliflower, which was about 4 oz extra. I ended up with a gallon of soup leftover after I har a very generous portion.