Green Bean and Potato Soup

Total Time
Prep 15 mins
Cook 20 mins

When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.

Ingredients Nutrition

  • 453.59 g green beans, ends removed and broken into bite size pieces
  • 453.59 g new potato, scrubbed, skins left on and quartered
  • 1 medium onion, sliced into thin strips
  • 2.46 ml thyme (optional)
  • milk
  • salt and pepper


  1. In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.
Most Helpful

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.

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!

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 for helping to accomplish my goal with your simple recipe.

Hey, Good Cookin'! August 07, 2013