Potato, Green Bean and Bacon Chowder

Total Time
Prep 20 mins
Cook 20 mins

This is a thick and hearty potato soup. It really satisfies a hungry appetite on a cold day. I have prepared the soup and left in a crockpot on low for several hours.

Ingredients Nutrition


  1. Fry bacon until crisp in large dutch oven or stock pot.
  2. Add onion and saute for 2 or 3 minutes.
  3. Pour off fat; add potatoes and water.
  4. Bring to boil, cover and simmer 10 to 15 minutes, or until potatoes are tender.
  5. Stir in soup and sour cream.
  6. Gradually add milk.
  7. Add green beans.
  8. Add pepper and parsley.
  9. Heat to serving temperature.
  10. Do not boil.
Most Helpful

4 5

This was good! Left out the parsley. I did add a little chicken bullion and red pepper. I will try it with sausage next time.

5 5

This is a keeper! Very easy to do and fairly quick. I used 3 slices bacon and a handful of tiny diced ham, added 2 big cloves of garlic to the onions, and had to use a bit more water than called for to cook the potatoes. I also used a LOT of pepper! I think I may try broccoli next time in place of the green beans. This didn't make enough to serve 6 in my opinion. We got 2 bowls, and leftovers for ~ 1 and a half bowls.

5 5

WOW! This soup is amazing! It's creamy but also flavorful, which is something a lot of creamy potato soups lack. Also, if you use fat free sour cream, skim milk and turkey bacon, it's also a very filling but reduced-calorie dinner! (this is what we did...it turned out great!) Sprinkle with a little low-fat mozzarella cheese, and you have a soup that makes for a great-tasting meal all by itself!