Cauliflower, Potato and White Bean Soup

Robin Chotzinoff

B Cumbie

½ to ¾ pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks

½ cauliflower, chopped into large bite-sized florets and stems

1 (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

Note: Ingredients may have been altered from the original.

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