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A comforting German-style green bean soup made with smoky bacon, tender potatoes, fresh green beans, and a creamy, savory broth. Perfect for cool-weather dinners.

German Green Bean Soup with Bacon and Potatoes

A comforting German-style green bean soup made with smoky bacon, tender potatoes, fresh green beans, and a creamy, savory broth. Perfect for cool-weather dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon chopped into 1-inch pieces
  • 1 small onion thinly chopped
  • 1½ to 2 pounds fresh green beans trimmed and cut into 2-inch pieces
  • 3 medium potatoes peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream or whole milk
  • Salt and black pepper to taste
  • Fresh parsley chopped

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • whisk
  • Small mixing bowl
  • Ladle

Method
 

  1. Cook the bacon in a large pot until crisp. Remove and reserve, leaving the drippings in the pot.
  2. Sauté the onion in the bacon fat until softened.
  3. Add the green beans and potatoes, stirring to coat in the bacon drippings.
  4. Pour in the broth and water. Bring to a boil, then reduce to a simmer.
  5. Cover and cook for 20–25 minutes, until the vegetables are tender.
  6. Whisk the flour into the cream until smooth, then stir it into the soup.
  7. Simmer for 5 minutes until the broth thickens.
  8. Season with salt and pepper, then stir in most of the bacon.
  9. Ladle into bowls and garnish with the remaining bacon and fresh parsley.

Notes

Fresh green beans provide the best texture.
Taste before adding salt because bacon can be salty.
The soup thickens after refrigeration; add a splash of broth when reheating if needed.
Serve with crusty bread or homemade rye bread.