Description
A cozy and creamy soup made with tender potatoes and fresh green beans simmered in a silky broth. This green‑bean‑and‑potato soup is both comforting and wholesome—the kind of bowl that warms you up from the inside out.
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)
Instructions
- In a large pot over medium heat, melt the butter or heat the olive oil.
- Add the chopped onion and garlic; sauté until fragrant and the onion is translucent.
- Sprinkle in the flour and stir for about 1 minute to create a light roux.
- Gradually whisk in the broth, making sure no lumps remain.
- Add the diced potatoes and bring the mixture to a simmer. Cook for about 10–15 minutes, until the potatoes begin to soften.
- Stir in the green beans and simmer for another 8–10 minutes, or until both vegetables are tender.
- Pour in the milk or cream, reduce the heat so the soup warms through (but does not boil), and season with salt and pepper.
- Serve hot, garnish with fresh parsley or dill if desired.
Notes
- For a thicker texture, gently mash a few of the cooked potato pieces in the pot before adding the cream.
- You can swap in plant‑based milk and use olive oil instead of butter for a dairy‑free version.
- Stir in shredded cheddar or Parmesan toward the end for a cheesy twist.
- If using fresh green beans from the garden, trim the ends and adjust cook time since they may be more tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
