Creamy green bean and potato soup comes together quickly and easily with cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
271 Calories
Recipe Instructions
Step 1
Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Step 2
Place green beans into a pot with enough water to cover. Add baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until green beans are nearly tender, 7 to 10 minutes. Drain water from green beans; set aside.
Step 3
Place potatoes into a large pot with 2 cups water or enough 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.
Step 4
Heat butter in a large skillet over medium heat. Cook onion and bacon bits in melted butter until onions are soft and translucent, 5 to 7 minutes; add to the large pot with potatoes, and add in cream of chicken soup and milk; stir until smooth. Add green beans. Season with salt and pepper.
Ingredients
1 tablespoon baking soda
3 cups milk
⅓ cup melted butter
salt and ground black pepper to taste
2 cups water, or as needed
½ cup diced onion
1 (10.5 ounce) can cream of chicken soup
⅓ cup bacon bits
3 cups fresh green beans, trimmed and cut into 1-inch pieces
