3 Reviews

I've been looking for this recipe for a long time--my grandma used to make it. I don't know if it's memories of my grandma or if this recipe is truly good, but I love it.

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bigbobbie123 January 10, 2016

Nothing made me want to make this more than seeing 'VILE' in large capital letters in the description! LMAO! Seriously this recipe as it's written takes too many shortcuts but is a starting point if you're a good and knowledgeable cook. Don't just add milk at the end and heat it. Take the time to make a good, rich cream base with milk and a roux of flour and butter. That will give this soup so much more flavor. Opt for reduced-fat milk and butter if you wish. And never ever used canned potatoes -- please!

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lois October 17, 2013

I was looking for a recipe to use up some things in the fridge and pantry before going on vacation. I used this recipe as my base. I only had 2 potatoes left, totalling 1/4 lb. For the remaining 3/4 lb.+ I subbed zucchini. I first steamed the zucchini and onions and pureed them in the blender (they are vegetables of which my children are not fond). At the same time I covered the beans and potatoes with water and cooked. Afterward I combined them along with a cup of milk and 2T of butter. Added salt and pepper (no thyme) and everyone enjoyed it. Thank you lets.eat for helping to accomplish my goal with your simple recipe.

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Hey, Good Cookin'! August 07, 2013
Green Bean and Potato Soup