Creamy Green Bean and Potato Soup recipe
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Ingredients
- 3 cups fresh green beans, trimmed and cut into 1-inch pieces 1 tablespoon baking soda 1 ½ cups peeled and diced potatoes ⅓ cup melted butter ½ cup diced onion ⅓ cup bacon bits 1 (10.5 ounce) can cream of chicken soup 3 cups milk salt and ground black pepper to taste
Nutrition Info
- 270.6 caloriescarbohydrate: 21.2 gcholesterol: 45.3 mgfat: 16.9 gfiber: 3 gprotein: 9.9 gsaturatedFat: 9.3 gservingSize: -sodium: 1237.2 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy Green Bean and Potato Soup
Directions
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Place the green beans into a pot with enough water to cover. Add the baking soda to the water, bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans, set aside.
Place the potatoes into a large pot with enough salted water to cover, bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes, add to the large pot with the potatoes, along with the cream of chicken soup and milk, stir until smooth. Add the green beans. Season with salt and pepper.
Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.