Flavorful creamy broth, with fresh green beans, potatoes and bacon, make this a great soup year round, but especially when you have those fresh garden green beans!
Some of you may be thinking, “she is sharing a soup recipe, in July? In this heat?” We eat soup year round in our house. It’s one of our most favorite meals. The best part of this particular recipe is making it when the green beans are fresh from the garden, or your local farmer’s market.
This soup recipe is from my Mother-in-law, and was my husband’s favorite growing up. It was one, that I have never made in our 24 years of marriage. I guess the reason being, it took me until the last few years to really love fresh green beans. Weird, right? As a kid, I told my mom I didn’t like them because they were “fuzzy.” I am head over heels in love with them now, though, and am sorry I missed out on so many years of such a good thing!
This “recipe isn’t really a “recipe” when it gets told by my Mother-in-law, or my sister-in-law. “Throw this in, throw that in, sometimes I add this, sometimes I use that.” So, me making this for the first time, I measured while I cooked, and when he walked in the door, I waved him over to the stove, lifted the lid and said “I finally made your favorite soup!” He tasted it and said it was perfect!
You can lighten this soup up by using half & half or all milk, but I made it full on fat because I had heavy cream in the fridge to use. It was rich, creamy and so delicious!
- 4 cups fresh green beans, ends snipped and cut into small pieces
- 1 pound bacon, cut into small pieces
- 1 medium onion, chopped
- 4 medium sized potatoes, peeled and 1/8'd
- 1 pint heavy cream
- 2 cups 2% milk
- Salt & Pepper to taste
This soup can be lightened up by using either half & half or all milk. If using all milk, it won't be quite as thick of a broth.
Enjoy!! Until next time!