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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Green Bean, Bacon & Potato Soup Recipe

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This recipe for Green Bean, Bacon & Potato Soup is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. bacon
1 tbsp. olive oil
1 medium onion, sliced
1 tbsp. garlic
4-8 red potatoes, cubed
1/2 lb. green beans, cut into 1 inch pieces
Chicken broth
1 c. heavy cream
2 tbsp. flour (optional)
2 tbsp. butter (optional)
1/4 c. sour cream
1 tbsp. chopped fresh dill
Salt and pepper to taste
Directions:
Directions:
Cut bacon into small pieces and cook in a Dutch Oven (or large sauce pan) until crispy. Remove the bacon and set aside for later. Use the bacon grease and stir in the onion. Gently cook until softened and translucent, about 5 minutes. If you’re not a fan of the bacon grease then use olive oil. Add the garlic, potatoes, and green beans; cook until the green beans have slightly softened, about 5 more minutes.

Pour enough chicken stock to just cover potatoes. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 10 minutes. When the potatoes are about done, in a separate (small) skillet heat the butter over medium heat. When the butter has melted, add the flour and continuously stir for 1-2 minutes making sure not to burn the flour. Add the roux (butter/flour) to the boiling potatoes. Stir to mix thoroughly. After this is mixed add the sour cream, a spoonful at a time to the simmering soup. Add the cream and stir in dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

 

 

 

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