Potato, Cauliflower, & White Bean Soup

Hi, it’s been a minute. I’ve had to take the time to focus on studying for the National Counselor Exam (NCE) and I unfortunately, had to step away from the blog for a little but I am back! I am so excited to be back into my hobbies and doing the things I love. I found this recipe from the New York Times Cooking website; it caught my eye because of the soup being topped with sour cream & onion chips. The recipe calls for the soup to be made in a slow cooker, but I made it in a stock pot and it came out AMAZING. I top mine with extra cracked black pepper, cheese, & of course potato chips. This soup has such a different taste and it’s so creamy, it’s an automatic new favorite.

Ingredients:

• 2 TBSP Olive Oil
• 1 LB Yukon Gold Potatoes, scrubbed, peeled, and cut into 1in chunks
• 1 LB Cauliflower, chopped into large bite-sized florets and stems
• 2 15oz Cans Cannellini beans, drained
• 1/2 Yellow Onion, minced
• 6 Cloves Garlic, smashed & minced
• 3 1/2 Cups Vegetable Stock
• 3 TBSP Unsalted Butter
• 2 TBSP Dry White Wine
• 1/2 TSP Dried Thyme
• 1/2 TSP Garlic Powder
• 1 TSP Lemon Juice
• 1 Cup Plain Greek Yogurt [ recipe calls for sour cream but I like the tang of the yogurt ]
• Salt & Pepper
• Sour cream & onion potato chips, for topping
• Shredded cheddar, for topping

Let’s Get Cooking

Prep all your ingredients beforehand, chopping the onion, potatoes, cauliflower, and garlic.

In a large stock pot, heat the olive oil and add in the garlic + onion and let saute for about 2-4 min. Once fragrant, add in the potatoes + cauliflower. Let the vegetables cook for about 8 minutes on MED heat.

Add in the beans + vegetable stock + butter + thyme + garlic powder + dry white wine + salt + pepper and stir to combine. Bring the soup to a boil and allow to simmer for about 1 hour or until all the vegetables are soft. Using a potato masher, mash the vegetables until the soup has a chunky texture, allow to cook for another 30 minutes.

Using a blender, blend the soup [ in batches if you need to ] and return to the pot. Stir in the lemon juice + greek yogurt/sour cream. Top with more black pepper.

Serve with shredded cheddar cheese & sour cream & onion chips!

Made with Love,

Hannah