I can’t stop raving about this Potato Green Bean Bacon Soup, the creamy broth with fresh green beans, potatoes and bacon makes dinner feel impressively effortless and utterly delicious.

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I’m obsessed with this Potato Green Bean Bacon Soup because it hits my exact lazy-comfort button. I love the salty crisp of 6 slices bacon, chopped sneaking into a creamy broth, and the green beans snapping against tender potato chunks.

And that spoonful of Creamy Green Bean Soup vibes? Yes.

It’s simple, messy, and entirely addictive. I crave bowls on busy weeknights and lazy Sundays alike.

But mostly I just want more of that savory broth, the little herb hits, the way fat clings to every bite. Pure, greedy soup love.

No frills, just pure, slurpy, unapologetic soup in hand.

Ingredients

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Bacon: salty, smoky crunch and meaty comfort you’ll crave.
Olive oil or butter: Basic fat that browns stuff and adds richness.
Yellow onion: Sweet backbone that softens and helps everything taste homey.
Garlic: Punchy little boost, makes the broth feel cozy and alive.
Potatoes: Creamy, starchy bulk that soaks up all the good flavors.
Green beans: Fresh snap and color, keeps the soup from being mushy.
Chicken broth: Warm savory base that ties the whole bowl together.
Water (optional): Basically thins the broth when you want it lighter.
Flour: Subtle thickener so the broth clings to your spoon.
Heavy cream or half and half: Adds silkiness and a touch of indulgence.
Thyme: Earthy, slightly minty leaf that’s quietly comforting.
Bay leaf: Background herbal note that you’ll barely notice, but it matters.
Kosher salt: Brings out everything; add to taste, not just once.
Black pepper: Tiny heat and aromatics that make each bite interesting.
Parsley: Fresh green sprinkle that brightens the whole bowl.

Ingredient Quantities

6 slices bacon, chopped

1 tablespoon olive oil or butter

1 medium yellow onion, diced

2 cloves garlic, minced

1 1/2 pounds potatoes, peeled and cut into 1 inch cubes

8 ounces fresh green beans, trimmed and cut into 1 inch pieces

4 cups low sodium chicken broth

1 cup water (optional, for thinner broth)

2 tablespoons all purpose flour (for slight thickening)

1/2 cup heavy cream or half and half

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf

Kosher salt, about 1 to 1 1/2 teaspoons, to taste

Freshly ground black pepper, about 1/2 teaspoon, to taste

2 tablespoons chopped fresh parsley, for garnish (optional)

How to Make this

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1. In a large pot over medium heat cook the chopped bacon until crisp, about 6 to 8 minutes; remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot (or drain most and add 1 tablespoon olive oil or butter if needed).

2. Add the diced onion to the fat and sauté until soft and translucent, 4 to 6 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

3. Sprinkle the flour over the onions and garlic, stir constantly for 1 minute to cook the raw flour taste, then slowly pour in the chicken broth while whisking so no lumps form.

4. Add the cubed potatoes, thyme, bay leaf, and the optional cup of water if you want a thinner broth; bring to a simmer and cook until potatoes are tender, about 12 to 15 minutes.

5. Once potatoes are almost done, add the trimmed and cut green beans and simmer until they are tender crisp, about 5 to 7 minutes (longer if you like them softer).

6. Remove the bay leaf, then use a potato masher to mash some of the potatoes right in the pot for a creamier, slightly thickened broth; you can mash more or less depending on how chunky you want it.

7. Stir in the heavy cream or half and half, return the reserved crisp bacon to the pot, and warm gently for 2 to 3 minutes without boiling.

8. Taste and season with kosher salt (start with about 1 teaspoon and add up to 1 1/2 teaspoons to taste) and freshly ground black pepper, about 1/2 teaspoon or to preference.

9. If the soup seems too thick, thin with a little extra water or broth until you like the consistency; reheat gently and adjust seasoning one more time.

10. Ladle into bowls, garnish with chopped fresh parsley if using, and serve warm with crusty bread.

Equipment Needed

1. Large heavy pot or Dutch oven (for cooking soup and sautéing bacon)
2. Slotted spoon (to remove the bacon, drain fat a bit)
3. Wooden spoon or heatproof spatula (for stirring and scraping)
4. Chef’s knife (for chopping bacon, onion, potatoes, beans)
5. Cutting board
6. Measuring cups and spoons (for broth, flour, cream, thyme, salt)
7. Potato masher (to mash some potatoes right in the pot)
8. Whisk (to blend flour into broth so no lumps form)
9. Ladle (for serving into bowls)

FAQ

Q: Can I make this soup vegetarian or meatless?

A: Yes, you can skip the bacon and use olive oil or butter for sauteing. Use vegetable broth instead of chicken broth, and add a pinch of smoked paprika or a drop of liquid smoke if you want that bacon-ish flavor. It wont be exactly the same but still tasty.

Q: How do I make the soup thicker or thinner?

A: For thicker soup, mash some of the potatoes against the pot wall or use an immersion blender on a portion of the soup. You can also add a little more flour, but whisk it into a splash of cold water first so it doesnt clump. For thinner soup, just add more water or broth a little at a time until you like the consistency.

Q: Can I use frozen green beans or other vegetables?

A: Yes. Frozen green beans work fine, add them straight from the freezer and give them a few extra minutes to cook. If you swap in peas, spinach, or carrots, adjust cooking times: tender greens need less time than potatoes, carrots need more.

Q: How long will leftovers keep and can I freeze this?

A: Stored in an airtight container, leftovers keep in the fridge for 3 to 4 days. You can freeze it up to 3 months, but cream may separate when thawed. To fix that, gently reheat and stir, or add a splash of fresh cream at the end.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. For slow cooker, brown bacon and saute onions first, then add everything and cook on low 6 to 8 hours. For Instant Pot, saute then pressure cook on high for 8 minutes with a quick release. Add cream after cooking. Timing may vary by appliance.

Q: My soup tastes bland. How do I fix it?

A: Taste and adjust. Add more salt in small amounts, a squeeze of lemon juice or a splash of vinegar to brighten flavors, or a little more black pepper. Fresh herbs like parsley or thyme at the end help a lot. If it still feels flat, a teaspoon of chicken bouillon or soy sauce can add depth.

Potato, Green Bean & Bacon Soup Recipe Substitutions and Variations

Bacon: use turkey bacon for less fat, or diced smoked ham if you want the smoky, salty vibe but not pork belly. Both work fine, just crisp them first.
Olive oil or butter: swap in avocado oil for higher smoke point, or ghee if you want a richer, nutty flavor. Ghee wont burn as fast as butter.
Heavy cream or half and half: use whole milk plus 2 tablespoons melted butter for a lighter but still creamy finish, or canned coconut milk for a dairy free version that still gives body.
Low sodium chicken broth: sub vegetable broth to keep it vegetarian, or use mushroom broth for extra umami if you want deeper flavor.

Pro Tips

1) Cook the bacon a little longer than you think you need so it gets really crisp. Drain most of the fat but leave about a tablespoon in the pot, it gives the soup a lot more flavor. If you want less grease, blot the bacon on paper towel before adding it back.

2) Use a fork or the side of a spoon to rough-smash some of the potatoes instead of a full mash, that gives you a creamier broth while still keeping chunky bites. Don’t overdo it though or it’ll turn into a puree.

3) Toast the flour in the pan with the onions for a full minute or so, stir constantly. That gets rid of the raw flour taste. If lumps form while you add the broth, whisk vigorously or pour the liquid in slowly while stirring.

4) Add the green beans late and undercook them slightly if you can, they keep a nicer color and snap. If you like softer beans add them earlier. Taste and adjust salt at the end since the bacon and broth change the seasoning as it reduces.