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Creamy Green Bean and Potato Soup

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Creamy Green Bean and Potato Soup is a warm, comforting dish made with tender potatoes, crisp green beans, and a smooth, savory broth. It’s simple, wholesome, and perfect for cozy weeknight meals or meal prep.

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)

Instructions

  1. Heat butter or olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 3–4 minutes.
  2. Add carrots (if using) and cook for 3 minutes.
  3. Add diced potatoes and green beans. Pour in broth to cover the vegetables.
  4. Season with salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
  5. For a thicker soup, mix flour with a bit of water and stir into the soup. Cook for 2–3 more minutes.
  6. Stir in cream or half-and-half and heat through gently (do not boil).
  7. Taste and adjust seasoning. Serve hot, garnished with parsley if desired.

Notes

  • Use coconut milk for a dairy-free version.
  • Blend part of the soup for a creamier texture without losing chunks.
  • Add extra veggies like corn or spinach for variation.
  • Wait to add cream if freezing; stir in after reheating.
  • Pairs well with crusty bread or grilled cheese.

Nutrition

Find it online: https://cookedbymaya.com/creamy-green-bean-and-potato-soup/