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Potato & Green Bean Soup

Potato & Green Bean Soup

Prep: 20 min
Ready: 60 min
4-6
healthyvegetablevegetarian

A hearty and comforting soup. The beans are cooked grandmother-style until tender, developing a deep, earthy flavor. The butter that floats on the surface of this soup is essential to the soup's texture and flavor.

Ingredients

  • 1 tbsp filtered avocado oil
  • 1 sweet white onion, cut into ¼-inch dice
  • 4 garlic cloves, minced
  • 3 cups vegetable stock
  • 12 oz russet potatoes, peeled and cut into ¼-inch dice
  • 1 lb green beans, trimmed and cut into ¾-inch pieces
  • 3 cups buttermilk
  • 1 tbsp plus 2 tsp kosher salt
  • Freshly ground black pepper
  • 1 cup sour cream
  • 3 tbsp apple cider vinegar
  • 2 tbsp butter, melted
  • Chopped fresh parsley for garnish
  • Chopped fresh dill for garnish
  • Chopped fresh chives for garnish

Instructions

  1. Heat a medium saucepan over medium heat. Add avocado oil, then onion and garlic. Cook, stirring occasionally, until softened but not browned, about 10 minutes.
  2. Add vegetable stock, potatoes, and green beans. Simmer until potatoes are tender enough to be easily pierced with a skewer, about 25 minutes. Remove from heat.
  3. In a blender, combine 2 cups of the broth and vegetables with the buttermilk. Purée until smooth.
  4. Add the purée back to the saucepan with salt and ½ tsp pepper. Place over medium heat and bring to a simmer. Cook gently until heated through, about 5 minutes.
  5. Remove from heat and stir in ¾ cup of the sour cream and the vinegar.
  6. Ladle into bowls and garnish with melted butter, remaining sour cream, parsley, dill, chives, and plenty of pepper.