Slow-Cooker Cauliflower, Potato And White Bean Soup Recipe

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 ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• Coarse kosher salt and black pepper
• 1 teaspoon lemon juice (about ¼ 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