Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
271 Calories
Recipe Instructions
Step 1
Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
Step 2
Place the potatoes into a large pot with enough salted water 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 3
Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
Step 4
Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Ingredients
1 tablespoon baking soda
3 cups milk
⅓ cup melted butter
salt and ground black pepper to taste
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
