Creamy String Bean and Potato Soup

Creamy String Bean and Potato Soup


String bean soup is a month of June tradition in our family. In northeast PA the month of June is string bean picking time.  That doesn’t mean I only crave this soup in June!  A reminder that I said  in an earlier post that I don’t have many soup recipes up my sleeve and I have to admit this is the best one! This soup is too good to keep a secret so I am happy to share it!

This recipe is not difficult to make but it does take a little time to prepare to get it just right.  I generally don’t like to waste my time with things that are only so-so. Chopping the vegetables and waiting for the onions to melt is time consuming but the effort that goes into preparing this soup is definitely not a waste of time! This is an absolutely amazing  creamy soup! Serve with a nice piece of Rye Bread.

string bean soup


1 lb green beans (fresh) (cut into 1 inch pieces)

2-3 Potatoes (peeled and diced)

1 Medium Sweet Onion (chopped small)

4 Tablespoons Butter

6-8 Cups Chicken Broth

16 oz Heavy Whipping Cream

3 Tablespoons Cornstarch

1/2 Teaspoon Paprika

1/2 cup water


Melt Butter in a Large Pot

Add the Onions

MELT the onions by cooking SLOWLY over low heat and adding a little broth and cook until the onions are mushy (about 20 minutes)

Do NOT brown

Add the Paprika to the onions

Add  the green beans to the onions and cover with broth

Bring to a soft boil and cook until tender

Add the potatoes to the green beans

Keep adding broth as needed

In a separate bowl mix the cornstarch in water

When the potatoes are soft add the cornstarch mixture

Once the soup is slightly thick turn down heat to low

Add the heavy whipping cream


string bean soup




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