Creamy Green Bean and Potato Soup

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Bowl of creamy green bean and potato soup garnished with herbs
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INTRODUCTION

Creamy Green Bean and Potato Soup is a delightful dish that brings warmth and comfort. This soup is perfect for chilly days or as a cozy dinner option. It is packed with fresh green beans and tender potatoes, making it both satisfying and nutritious. The creamy texture and rich flavor create a bowl of goodness that will impress your family and friends.

WHY YOU WILL LOVE THIS RECIPE

This recipe is easy to make and requires simple ingredients. The flavors come together nicely, giving you a tasty soup that is great for any time of the year. You will appreciate how filling it is, while still being light and healthy. Plus, you can prepare it in under an hour! It is perfect for busy weeknights or a lazy weekend. The creamy finish makes it feel indulgent without being heavy.

HOW TO MAKE Creamy Green Bean and Potato Soup

Making Creamy Green Bean and Potato Soup is straightforward and fun. You can follow the simple steps outlined below to whip up this delicious soup in no time. Even if you are new to cooking, this recipe is easy enough for anyone to try. Gather your ingredients, and let’s get started!

EQUIPMENT NEEDED

To make this soup, you will need some basic kitchen tools. Here is a list of the equipment you should have:

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Immersion blender or regular blender
  • Measuring cups and spoons

Ingredients You’ll Need :

  • 2 cups green beans, trimmed and cut into pieces
  • 2 cups potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Olive oil for sautéing

STEP-BY-STEP INSTRUCTIONS :

  1. Heat Olive Oil: In a large pot, heat some olive oil over medium heat. This will help to fry the onion and garlic and bring out their flavors.
  2. Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté until the onion turns translucent. This usually takes about 3-5 minutes.
  3. Add Potatoes and Broth: Add the diced potatoes and vegetable broth to the pot. Stir everything together. Bring the mixture to a boil.
  4. Simmer the Potatoes: Once boiling, reduce the heat and let it simmer until the potatoes are tender. This will take around 15 minutes.
  5. Include Green Beans: Then, add the green beans. Continue to simmer until they are tender, which should take about 5-7 minutes more.
  6. Blend the Soup: Use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, you can blend it in batches in a regular blender.
  7. Stir in Cream: After blending, stir in the heavy cream. Add salt and pepper to taste. Make sure to mix well.
  8. Heat Before Serving: Heat the soup gently before serving. This helps to warm the cream and blend the flavors.
  9. Enjoy!: Serve the soup hot, and enjoy your delicious creamy green bean and potato soup!

HOW TO SERVE Creamy Green Bean and Potato Soup

When serving the soup, consider adding a sprinkle of fresh herbs like parsley or chives on top to give it a fresh touch. You can serve it in shallow bowls or even mugs for a casual feel. This soup pairs nicely with bread, so consider serving it with some warm crusty bread or a simple side salad for a complete meal.

STORAGE & FREEZING : Creamy Green Bean and Potato Soup

This soup stores well in the refrigerator. You can keep it in an airtight container for about 3-4 days. If you want to freeze it, let the soup cool completely first. Then, pour it into freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stovetop.

SERVING SUGGESTIONS

For a heartier meal, consider adding cooked bacon or diced ham to the soup. You can also sprinkle some grated cheese on top just before serving for an extra touch of flavor. This soup also goes well with a slice of fresh sourdough or a crispy baguette.

VARIATIONS

Feel free to switch things up with this recipe. You could add carrots for a bit of sweetness or swap the heavy cream for coconut milk for a dairy-free version. If you like a bit of spice, consider adding a pinch of red pepper flakes or some jalapeños while sautéing the onions.

FAQs

  1. Can I use other vegetables?
    Yes! You can add vegetables like carrots, celery, or even kale to this soup for extra nutrients and flavor.
  2. Can I make this soup vegan?
    Absolutely! Use coconut cream instead of heavy cream and vegetable broth instead of chicken broth.
  3. How long does this soup last in the fridge?
    Creamy Green Bean and Potato Soup can last about 3-4 days in the refrigerator when stored in an airtight container.
  4. Can I freeze the soup?
    Yes, you can freeze the soup. Just make sure to let it cool completely before transferring it to freezer-safe containers.

MAKE-AHEAD TIPS FOR Creamy Green Bean and Potato Soup

If you want to make this soup ahead of time, you can do so. Prepare the soup up to the point of blending. Once you’ve cooked the vegetables, stop before you add the cream. Let it cool and store it in the fridge or freezer. When you’re ready to eat, blend it, then stir in the cream and heat it up. This method saves time and ensures you have a delicious meal ready when you need it!

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Creamy Green Bean and Potato Soup

Print Recipe

A comforting and hearty soup made with fresh green beans and tender potatoes, creating a creamy texture and rich flavor for chilly days.

  • Author: alexandra-roa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups green beans, trimmed and cut into pieces
  • 2 cups potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. In a large pot, heat some olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until the onion turns translucent (about 3-5 minutes).
  3. Add the diced potatoes and vegetable broth to the pot and bring to a boil.
  4. Reduce heat and simmer until potatoes are tender (about 15 minutes).
  5. Add the green beans and continue to simmer until they are tender (about 5-7 minutes).
  6. Use an immersion blender to blend the soup until smooth or blend in batches in a regular blender.
  7. Stir in the heavy cream, then add salt and pepper to taste.
  8. Heat the soup gently before serving and serve hot.

Notes

Consider adding fresh herbs or grated cheese as a topping, and serve with bread for a complete meal.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: soup, comfort food, green beans, potatoes, creamy soup

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