Ingredients
Scale
- ½pound smoked turkey or turkey bacon, chopped into small pieces
- 1small onion, finely chopped
- 1½to2pounds fresh green beans, trimmed and cut into1-inch pieces
- 1pound potatoes, peeled and diced
- 3to4cups chicken or vegetable broth
- ¼ cupsour cream
- 1 teaspoondried savory or thyme
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Turkey Bacon
- Place a large soup pot over medium heat. Add the chopped turkey bacon and cook for about 5 to 7 minutes, stirring occasionally, until it turns golden and crisp.
- Use a slotted spoon to transfer the pieces to a paper towel-lined plate to drain.
- Sauté the Onion
- If the pot seems dry, add a teaspoon of olive oil or butter.
- Add the chopped onion and cook over medium heat for 3 to 4 minutes until it softens and becomes fragrant.
- Add Vegetables and Seasoning
- Stir in the diced potatoes, green beans, dried savory (or thyme), salt, and black pepper.
- Pour in the broth, making sure the vegetables are mostly covered by liquid.
- Simmer the Soup
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the pot loosely and let it simmer for about 20 minutes, or until the potatoes and green beans are tender.
- Blend for Creaminess
- Ladle about one-third of the soup into a separate bowl.
- Using an immersion blender, puree that portion until smooth, then return it to the pot.
- Stir in the sour cream and mix well to create a creamy, velvety texture.
- Finish and Adjust
- Taste the soup and adjust the seasoning with extra salt and pepper if needed.
- Reheat gently for a few minutes, but avoid boiling to prevent curdling the sour cream.
- Serve and Garnish
- Ladle the soup into bowls and top with the crispy turkey bacon pieces.
- Garnish with chopped parsley for a touch of freshness.