As summer wanes into fall, I really start to crave heartier soups and chili. This one is an old fashioned favorite, that has been churched up a little to keep it fresh and interesting.
Green Beans - fresh picked or farmer market beans are best. Clean and cut them, usually somewhere between a 1lb. to 2lbs will do. One bag of frozen would be my next choice.
Potatoes - I like unpeeled baby reds here, but peeled russets or Yukon golds give a more traditional feel. 1/2lb. to 1lb. Cut into small cubes.
Onion - 1/2 of a good sized yellow onion. Chopped.
Olive Oil - 2Tbls.
Butter - 1 stick
Cream - 1 small carton
Milk - 2% or whole works best
Bacon - 1/4 lb. Fried and chopped - This is an add it that gives the soup a little extra body and another flavor dimension!
Lowry's Seasoned salt
In a large pot, boil potatoes and beans until potatoes are softened. In a separate pan sweat the onion in the olive oil until translucent. Pour off water from the boil, reserving one cup. Add onions to the pot and fill just to cover with fresh water. set the heat to medium and let boil. Once boiling, add butter, cream and milk until desired volume is reached. Season with Salt, Pepper, and Lowry's. Reduce head, cover and let simmer. At this time, begin cooking the bacon. once the bacon is done, drain excess grease and chop. Add to the soup along with the one cup of reserved liquid from first boil. Let simmer for 1/2 hour to thicken. Cool to desired temperature and enjoy!
This one is really filling, I find that it is also better after setting a day or two in the refrigerator. Making it a great meal to enjoy for days to come!