Name: Creamy Green Bean and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp butter or olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 cup carrots, sliced (optional); 4 cups potatoes, peeled and diced (Yukon gold or red potatoes); 3 cups fresh or frozen green beans, trimmed and chopped; 4 cups vegetable or chicken broth; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp fresh thyme (optional); 1 tbsp flour (optional, for thickening); 1 cup heavy cream or half-and-half; Fresh parsley, for garnish (optional)

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Creamy Green Bean and Potato Soup is a cozy, satisfying bowl of comfort made with tender potatoes, crisp green beans, and a silky, savory broth. It’s simple, hearty, and full of wholesome ingredients that come together in a creamy, delicious way without being too heavy.

Why You’ll Love This Recipe

I love this soup because it’s comforting without feeling overly rich. The potatoes add heartiness, the green beans bring freshness and texture, and the creamy broth ties it all together. It’s the perfect recipe when I want something filling but still veggie-forward. It also comes together quickly with ingredients I usually already have at home, and it reheats beautifully, making it ideal for lunch the next day.

Ingredients

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

Potatoes (peeled and diced)
Fresh or frozen green beans (trimmed and chopped)
Onion (chopped)
Garlic (minced)
Carrots (optional, for added color and sweetness)
Vegetable or chicken broth
Butter or olive oil
Heavy cream or half-and-half
Flour (for thickening, optional)
Salt and black pepper
Fresh thyme or parsley (optional, for garnish)

Directions

I start by heating butter or olive oil in a large pot over medium heat. I sauté the onion and garlic until they’re soft and fragrant.
If I’m adding carrots, I stir them in and cook for a few minutes until slightly tender.
I add the diced potatoes and green beans, then pour in the broth to cover the vegetables. I season with salt, pepper, and a pinch of thyme if I have it on hand.
I bring everything to a boil, then reduce the heat and simmer for about 20–25 minutes, or until the potatoes and green beans are tender.
If I want a thicker soup, I whisk together a tablespoon of flour with a bit of water and stir it into the soup, letting it cook for a few more minutes.
I stir in the cream or half-and-half and let it warm through without boiling, which keeps the texture smooth and creamy.
I taste and adjust the seasoning, then ladle into bowls and top with fresh herbs if I’m feeling fancy.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so I usually have it ready in about 40 minutes from start to finish. It’s great for a quick weeknight dinner or a comforting lunch.

Variations

When I want a richer soup, I use all heavy cream instead of half-and-half. I’ve also tried blending half the soup with an immersion blender before adding the cream—it gives a thicker texture while still leaving chunks of potato and green bean for bite. For a dairy-free version, I use coconut milk or a plant-based cream alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stove or in the microwave, adding a splash of broth or milk if the soup has thickened too much. This soup also freezes well, although I usually wait to add the cream until after thawing and reheating, just to keep the texture smooth.

FAQs

Can I use canned green beans?

Yes, I can, but I prefer fresh or frozen for the best texture. If using canned, I add them near the end since they’re already cooked and can get too soft if simmered too long.

What kind of potatoes work best?

I like Yukon gold or red potatoes because they hold their shape well and have a buttery flavor, but russets also work if I prefer a slightly softer, thicker texture.

Is this soup vegetarian?

It can be. I just use vegetable broth and skip any meat add-ins . It’s still hearty and full of flavor.

Can I make this soup thicker?

Yes. I either mash some of the potatoes with a spoon right in the pot or whisk in a little flour or cornstarch slurry for extra thickness.

What can I serve with this soup?

I love serving it with crusty bread, a grilled cheese sandwich, or a simple side salad. It also makes a great starter for larger meals.

Conclusion

Creamy Green Bean and Potato Soup is one of those simple, homey recipes I turn to when I want something warm, nourishing, and satisfying. It’s easy to make, packed with veggies, and endlessly flexible based on what I have in my kitchen. Whether I enjoy it as a light dinner or a cozy lunch, this soup always hits the spot.