Name: Creamy Green Bean and Potato Soup
Prep time: 10 min
Cook time: PT-489360H13M33S
Total time: PT-489360H13M33S
Cuisine: American
Ingredients: 1 lb fresh green beans, trimmed and cut into 1‑inch pieces; 2 large potatoes, peeled and diced into ½‑inch pieces; 1 medium onion, chopped; 3 garlic cloves, minced; 2 tablespoons butter or olive oil; 2 tablespoons all‑purpose flour; 4 cups vegetable or chicken broth; 1 cup milk or cream; Salt and pepper, to taste; Fresh parsley or dill, chopped (optional, for garnish)

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This creamy green bean and potato soup is a cozy, satisfying dish that’s full of flavor and simple ingredients. Tender green beans and soft, starchy potatoes are simmered together in a silky, creamy broth that makes every spoonful warm and comforting.

Why You’ll Love This Recipe

I love how this soup is both light and filling. The creaminess feels indulgent, but the fresh green beans and potatoes keep it grounded and wholesome. It’s an easy way to use up seasonal vegetables, and it makes a great lunch or dinner with a piece of crusty bread on the side. Creamy Green Bean and Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green beans, trimmed and cut into 1-inch pieces
Potatoes, peeled and diced
Onion, chopped
Garlic cloves, minced
Butter or olive oil
All-purpose flour (for thickening)
Vegetable or chicken broth
Milk or cream
Salt and pepper
Fresh parsley or dill (optional, for garnish)

Directions

I start by melting butter or heating oil in a large pot over medium heat.
I sauté the chopped onion and garlic until fragrant and translucent.
I sprinkle in the flour and stir to make a roux, cooking it for a minute to get rid of the raw flour taste.
I gradually whisk in the broth, making sure it stays smooth.
I add the diced potatoes and simmer for about 10–15 minutes until they begin to soften.
I stir in the green beans and continue to simmer until both vegetables are tender, about 10 more minutes.
I pour in the milk or cream, season with salt and pepper, and let it heat through without boiling.
I serve hot, garnished with fresh herbs if I have them.

Servings and timing

This recipe makes 4–6 servings. It takes about 10 minutes to prep and 30–35 minutes total to cook.

Variations

For a thicker texture, I mash a few of the potatoes in the pot before adding the cream.
I’ve also added a handful of shredded cheddar or Parmesan at the end for cheesy flavor.
If I want a dairy-free version, I use plant-based milk and olive oil instead of butter.

Storage/reheating

I store the soup in the fridge for up to 3 days in an airtight container. It reheats well on the stove or in the microwave. I stir in a splash of milk when reheating if the soup thickens too much. I don’t recommend freezing it, as the potatoes and dairy can become grainy once thawed. Creamy Green Bean and Potato Soup

FAQs

Can I use canned green beans?

I prefer fresh for the best texture, but I’ve used canned in a pinch. I add them near the end since they’re already soft.

How do I keep the soup from curdling when adding cream?

I make sure the heat is low and avoid boiling the soup after adding cream or milk. That keeps it smooth and creamy.

Can I blend the soup?

Yes, I’ve blended part of the soup for a creamier base while keeping some chunks whole for texture. It’s a great way to adjust consistency.

What’s the best type of potato for this soup?

I like Yukon gold or russet potatoes. They become soft and help create a slightly thick texture as they cook.

Is this soup freezer-friendly?

I don’t usually freeze it because the dairy and potatoes don’t reheat well from frozen. It’s best enjoyed fresh or from the fridge.

Conclusion

Creamy green bean and potato soup is a humble, delicious dish that’s perfect for cooler weather or when I want a simple homemade meal. It’s easy to make, easy to love, and one of those comforting bowls I find myself going back to again and again.