About this recipe:This is a creamy soup that will warm the cockles of your heart. Bacon, potatoes and green beans are simmered together in a creamy soup base.
330g fresh green beans, trimmed and cut into 2.5cm pieces
1 tablespoon bicarbonate of soda
235g peeled and diced potatoes
75g melted butter
80g diced onion
35g bacon bits
1 (295g) tin condensed cream of chicken soup
salt and ground black pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Place the green beans into a pot with enough water to cover. Add the bicarbonate of soda and bring to the 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.
Place the potatoes into a large pot with enough salted water to cover; bring to the 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.
Heat the butter in a large frying pan 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 soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
Place the large pot over low heat and cook the soup at a simmer until hot and the flavours have melded, about 30 minutes.