**Slow-Cooker Cauliflower, Potato and White Bean Soup**  (NYT)

YIELD:6 servings 
TIME:8 hours and 25 minutes 

**INGREDIENTS**
  * 1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks 
  * 1 pound cauliflower, chopped into large bite-sized florets and stems 
  * 2 (15-ounce) cans cannellini beans, drained
  * ½ yellow onion, minced
  * 3 garlic cloves, smashed and minced
  * 3 ½ cups vegetable stock 
  * 3 tablespoons unsalted butter
  * 2 tablespoons dry white wine
  * 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  * ½ teaspoon garlic powder
  * Coarse kosher salt and black pepper
  * 1 teaspoon lemon juice (about 1/4 lemon)
  * 8 ounces sour cream (1 cup), at room temperature 
  * ½ cup chopped chives (about 1 small bunch)
  * Potato chips, preferably sour cream and onion, for topping
  * Shredded Cheddar, for serving 

**PREPARATION**
  - 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. 
  - 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.