Creamy Green Bean and Potato Soup
When the temperature drops or you simply crave something nourishing, nothing compares to a steaming bowl of Creamy Green Bean and Potato Soup. It’s the kind of soup that brings warmth to your kitchen, comfort to your heart, and satisfaction to your taste buds. Imagine spoonfuls of velvety potatoes, crisp-tender green beans, and smoky bites of turkey in a rich, creamy broth that soothes your soul after a long day.
Equipment
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
Instructions
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.
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.
Add Vegetables and Seasoning:
- 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.
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.
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.
- Stir in the sour cream and mix well to create a creamy, velvety texture.
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.
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.
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