Description
This Creamy Green Bean and Potato Soup is a hearty and comforting dish, perfect for a chilly evening or a light lunch. It combines the fresh flavors of green beans and potatoes with the richness of smoked turkey bacon and a touch of sour cream for a velvety smooth texture. This recipe is easy to make, customizable, and a great way to sneak in some extra veggies.
Ingredients:
- ½ pound smoked turkey or turkey bacon, chopped into small pieces
- 1 small onion, finely chopped
- 1½ to 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1 pound potatoes, peeled and diced
- 3 to 4 cups chicken or vegetable broth
- ¼ cup sour cream
- 1 teaspoon dried savory or thyme
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish (optional)
Preparation:
Step 1: Cook the Turkey Bacon: 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. Use a slotted spoon to transfer the pieces to a paper towel-lined plate to drain.
Step 2: Sauté the Onion: 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.
Step 3: Add Vegetables and Seasoning: Stir in the diced potatoes, green beans, dried savory (or thyme), salt, and black pepper.
Step 4: Pour in the broth: making sure the vegetables are mostly covered by liquid.
Step 5: Simmer the Soup: 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.
Step 6: Blend for Creaminess: 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.
Step 7: Stir in the sour cream: and mix well to create a creamy, velvety texture.
Step 8: Finish and Adjust: 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.
Step 9: Serve and Garnish: Ladle the soup into bowls and top with the crispy turkey bacon pieces. Garnish with chopped parsley for a touch of freshness.
Why You’ll Love This Recipe
This recipe is a winner because it’s:
- Easy and Quick: It’s ready in under an hour, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with veggies and lean protein, it’s a guilt-free meal.
- Versatile: You can easily customize it with different herbs, spices, or vegetables.
- Comforting: The creamy texture and savory flavors are incredibly satisfying.
- Budget-Friendly: Made with inexpensive ingredients you likely already have on hand.
Serving Suggestions:
- Serve with a crusty bread or grilled cheese sandwich for a complete meal.
- Top with a dollop of plain Greek yogurt instead of sour cream for a tangier flavor.
- Add a sprinkle of red pepper flakes for a touch of heat.
- Pair with a side salad for a light and refreshing lunch.
Tips:
- For a smoother soup, blend all of it instead of just a portion.
- If you don’t have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
- Make sure not to boil the soup after adding the sour cream, as it can curdle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Preparation Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutrition Information:
(Approximate, per serving)
- Calories: 250
- Protein: 15g
- Sodium: 600mg
Conclusion
This Creamy Green Bean and Potato Soup is a delightful and wholesome meal that’s sure to become a family favorite. It’s easy to make, adaptable to your preferences, and perfect for any occasion. Enjoy!
Questions and Answers about This Recipe
Q1: Can I use frozen green beans instead of fresh?
A: Yes, you can! Just add them directly to the pot with the potatoes and broth. You may need to adjust the cooking time slightly, as frozen green beans may cook a bit faster.
Q2: I don’t have savory or thyme. What else can I use?
A: Marjoram or oregano would be good substitutes. You can also use a bay leaf while simmering the soup, just remember to remove it before serving.
Q3: Can I make this soup vegetarian?
A: Absolutely! Simply omit the turkey bacon and use vegetable broth instead of chicken broth. You can also add a can of drained and rinsed white beans for extra protein.
Q4: How can I make this soup dairy-free?
A: You can use a dairy-free sour cream alternative, such as cashew cream or coconut cream.
Q5: Can I freeze this soup?
A: It’s best to freeze the soup before adding the sour cream, as dairy products can sometimes change texture when frozen and thawed. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Thaw overnight in the refrigerator and then reheat on the stovetop. Stir in the sour cream just before serving.
