Creamy Green Bean and Potato Soup
A warm, creamy bowl of comfort filled with simple flavors, perfect for using seasonal produce.
Ingredients
For the Soup
- 0.5 pound smoked turkey or turkey bacon, chopped into small pieces For added flavor with less fat.
- 1 small onion, finely chopped
- 1.5 to 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1 pound potatoes, peeled and diced Cut into even pieces for even cooking.
- 3 to 4 cups chicken or vegetable broth
- 0.25 cup sour cream Warm slightly before adding to reduce curdling.
- 1 teaspoon dried savory or thyme
- salt and freshly ground black pepper, to taste
- chopped parsley for garnish (optional)
Instructions
Cooking the Soup
- Place a large soup pot over medium heat. Add the chopped turkey bacon and cook for about 5 to 7 minutes, stirring occasionally, until it turns golden and crisp.
- Drain the bacon pieces on a paper towel-lined plate with a slotted spoon.
- If the pot seems dry, add a teaspoon of olive oil or butter. Add the chopped onion and cook over medium heat for 3 to 4 minutes until it softens and becomes fragrant.
- Stir in the diced potatoes, green beans, dried savory (or thyme), salt, and black pepper.
- Pour in the broth, making sure the vegetables are mostly covered by liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot loosely and let it simmer for about 20 minutes, or until the potatoes and green beans are tender.
- Ladle about one-third of the soup into a separate bowl. Using an immersion blender, puree that portion until smooth, then return it to the pot.
- Stir in the sour cream and mix well to create a creamy, velvety texture.
- Taste the soup and adjust the seasoning with extra salt and pepper if needed. Reheat gently for a few minutes, but avoid boiling to prevent curdling the sour cream.
- Ladle the soup into bowls and top with the crispy turkey bacon pieces. Garnish with chopped parsley for a touch of freshness.
Notes
Let the soup cool before storing in an airtight container in the fridge for up to 4 days. Can freeze for up to 3 months. Warm the sour cream slightly to prevent curdling.