Creamy Slow Cooker Cauliflower Potato White Bean Soup

Slow Cooker Cauliflower Potato and White Bean Soup

The ingredients in this creamy cauliflower potato white bean soup are simple. Here are the most essential ingredients and some tips on what kinds of main ingredients to buy:

• Cannellini beans: For this recipe, we use already cooked Cannellini beans, also known as white kidney beans, in a can, drained and rinsed. The beans are added at the end after all the other ingredients are blended for a creamy texture.
• Chicken Broth: Any broth will do in this recipe. I enjoy the flavor of chicken broth, but vegetable broth also works well.
• Rosemary and Garlic: This recipe calls for fresh rosemary, which is much more flavorful than dried. I also use fermented garlic, but you can use fresh garlic if that’s what you have.
• Sauerkraut: Most of our blog readers know that I am a HUGE fan of adding sauerkraut to soups, stews, and braises for the best flavor. In this recipe, you’ll want to use plain sauerkraut or garlic sauerkraut.
• Green onions: I often cook with green onions, but you can use any type of onion or even leeks in this recipe.

Healthy Cauliflower Potato White Bean Soup

I use my instant pot on the slow cooker setting when I make this soup. You can adjust the cooking time on this soup between 6 and 8 hours. Depending on your work hours, this is a great recipe to throw in the slow cooker in the morning so it’s ready for dinner as soon as you get home! You can cook for 8 hours if that suits your workday better, so the soup is still nice and hot for dinner.

Crock Pot Creamy White Bean Soup

If you eat meat, you can customize this recipe with more protein. I suggest adding in some chicken if you’d like. To keep things vegetarian add in tempeh instead.

What to Pair with Cauliflower Potato White Bean Soup

• Customizable Sourdough Focaccia Bread From Scratch
• Sourdough Garlic Bread Dinner Rolls
• Buttery Flaky Sourdough Biscuits From Scratch

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Creamy Slow Cooker Cauliflower Potato White Bean Soup

My slow cooker cauliflower potato white bean soup is easy to prep and made in a crock pot. This creamy white bean soup pairs perfectly with crusty sourdough bread for a warm autumn meal.

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• Prep: 10 minutes
• Cook: 8 hours
• Total Time: 8 hours 10 minutes

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Ingredients

• 1 pound Yukon gold potatoes, scrubbed, peeled, and cut into chunks
• 1 pound cauliflower, chopped
• 1/4 cup fermented plain sauerkraut
• 3 (15-ounce) cans cannellini beans, drained
• 1 cup green onion tops, chopped
• 2 tablespoon fermented garlic, minced
• 4 cups chicken stock
• 3 tablespoons unsalted butter
• 2 tablespoons dry white wine
• 1 sprig of fresh rosemary
• Sea salt, to taste
• Black pepper, to taste
• Juice from 1/2 a lemon
• Fresh spinach for topping

Instructions

1. In an 8-quart slow cooker, combine the potatoes, cauliflower, sauerkraut, onion, garlic, chicken stock, butter, wine, rosemary, and salt and pepper to taste.
2. Cover and cook until the vegetables are very tender, about 8 hours on low.
3. Remove and discard the Rosemary sprig, and turn off the slow cooker.
4. Add the lemon juice.
5. Purée the ingredients using an immersion blender. (Or, blend the soup in a blender in small batches, only filling the blender 1/2 way and venting the top, transferring the puréed soup to a different pot.)
6. Add in the drained Cannellini beans, and mix well. Reheat the soup to warm if necessary.
7. Taste and add additional salt and pepper if desired.
8. Serve in bowls topped with fresh spinach and cracked black pepper.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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