Slow-Cooker Cauliflower, Potato and White Bean Soup
- Total Time
- 8 hours and 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
LD
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!
Jeannie
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.
MickyC
Anyone have an idea on about how long the timing would be for a stove top ole fashioned method of cooking this? Thank you!
Lisa S.
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.
Katie
Converted to stovetop. Sautéed onions and garlic first, then added potatoes then wine then broth and herbs. Added rosemary and thyme. Roasted the cauliflower in the oven at 400 for 30 mins then added it and cooked 30 mins more. Added the beans when I added the cauliflower. Was absolutely outstanding
Heather
This just sounded like something I would want to eat again later so I doubled the batch. I used bone broth instead of the veggie broth. And I love garlic, so I used an entire head, that I chopped up,and sautéed it for a bit first. I used 1/2 Greek yogurt and 1/2 sour cream. I also cooked and cut up applewood bacon along with cheddar cheese, sour cream, scallions and chives and of course the suggested sour cream and onion potato chips. The soup needs the toppings or it’s a bit bland.
Lane
I just made this on the stove in my Dutch oven. I had a 1.5 pound golden cauliflower so used equal potatoes by weight, more stock and wine, a rosemary sprig from the garden ( last one I think), topped with yogurt and scallions. i did add a bit of sweet smoked paprika and a dash of Aleppo. Rave reviews!
CCNye
I soaked a pound of dried beans overnight , and also added carrots, celery, and parm rind. Added extra broth so beans and vegetables were covered. Used potato masher so it would be a little chunky. Delicious!
Sue
Try vegan sour cream. Forager makes a good one, but there are many brands on the market.
Liz L
Made this stovetop and it’s DELICIOUS. In case anyone else doesn’t have a crockpot: - Sautéed onions in butter until translucent - added garlic, sautéed until fragrant, - added wine and sautéed for a minute - added all ingredients and simmered for ~ 1 hr - only change I made was using almost 6c of veggie stock (I used very diluted stock given the other salt, but that’s a preference) It was so good by itself I almost didn’t add the sour cream. But that would have been a miss. This is heaven.
Randy Ash
I did it on stove. brought ingredients to boil, turned down to medium for about 30 minutes of a moderate boil, then down to simmer for about an hour before pureeing. Otherwise followed recipe to the letter--wonderful results. Would serve to guests with great anticipation. A definite keeper. Although I skipped the chips and cheese for garnish in favor a dollop of sour cream and some chives.
Liz
Since it cooks for 8 hours, is it possible to use dried beans that have been soaked overnight, rather than canned?
gina
To make this dairy free use homemade cashew cream or a store bought vegan sour cream like Tofutti Sour Cream.
Ryan
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!
Trudi
Haven't made this, yet, but will! Can this be adapted to an InstPot? If not, I will make is it the old fashioned way - stove top!
Kathleen D.
SO good, the ultimate comfort food! Made it following all directions except 2 adjustments since a couple of family members can’t handle any dairy whatsoever - substituted olive oil for butter and skipped the sour cream. It was still amazing!
Rachel
I don't understand why this is so highly reviewed.... Even with a ton of added salt this was extremely bland and had the side effect of making our house smell terrible. I think it would be good as a stovetop recipe but it's not suitable in a slow cooker.
Diane
I used Greek yogurt instead of sour cream. Cooked in InstantPot 17 minutes, then puréed half in processor and smashed half with masher. A good consistency. This is earthy and satisfying, not sure it’s ready for company, but was a good and filling meal with a hunk of cornbread.
Deb Vilhauer
12 ounces of bacon red pepper flakes! Superb.
very delish!
I followed some of the advice from comments and converted to a stove-top recipe. It’s very tasty indeed!! Sautéed onion and garlic in butter with salt & pepper. Added the wine, garlic powder, and thyme. Added potatoes, broth, and beans. Brought to boil, then simmered for about 30 min but I should have done 25 because it came out a little thick. I added water to thin it down. Very delicious and will make again!!!
DrewLV
Did the quick stove top method, sautéed/sweated the onions first and a quick roast of the cauliflower in the oven to give a jump start to cooking. Overall it came out good but not stellar. Solid 4 stars. Healthy and yummy. Would like to try this with the slow cook method
Robin
I blended things a bit too much. Next time, I will process/blend/smooth out half the recipe and leave the other half chunky. But, it’s delicious, filling, and great as leftovers, even after being frozen. The chips are essential.
Jeanette
This is in my top five favorite soups now! And that's a high bar.
lisa
Great flavor and very filling. Followed user’s pressure cooker directions (18 min on high with release) and used Greek yogurt instead of sour cream. Dusty loved
sammo
I didn’t love the bean flavor in this. Would def add the beans after puréing if I made it again because otherwise it was a lot of mushiness. As a small soup course it might be ok, but if you’re looking to make a meal, def want some texture remaining.
KoryJaxn
I made this as written except I used vegan butter, sour cream and cheese. It is amazing. I agree that the potato chips are not needed but love the chives on top. I cooked on high in my crockpot since I was pressed for time and it turned out fantastic! Will definitely make again.
mel
Was excited for this recipe and made a day in advance so the flavors could meld. Not a fan. Two changes, I didn’t have chives and I roasted the cauliflower. Don’t think these changes added to dislike The lemon felt overpowering and although I ate for two meals, I tossed the rest.
Rachel
I added more spices as I usually do for recipes: smoked paprika, rosemary, sage, and mustard. Added red pepper flakes as a garnish for a little heat. Delicious! I also followed the Instant Pot instructions in the comments and those worked very well. Will make again.
augusta
Tried this and decided to make the second half of the last step a DYI, setting out chives, Greek yogurt, and shredded cheddar. Also, at the risk of being condemned for vulgarity, French fried onions a la Durkee, which turned out to be a are a very tasty garnish on the blended version.
Banana
Great meal prep recipe. I used chicken stock for some protein… & when reheating added 2 handfuls of baby spinach— happy random addition. Of ate with cheese and dairy stuff (I had greek yogurt).
Private notes are only visible to you.
Advertisement
