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Cheesy Green Bean & Potato Soup

Cheesy Green Bean & Potato soup sounds really strange but I promise the flavors all merry together well and it tastes great! This is a crowd pleaser, seriously!!

Every year for the past 5 years, I have hosted a soup party in September or October. It’s not often you hear about soup parties, but its a great way to try new soups! I always encourage our friends who join to try a new soup, this way if you don’t like it, it doesn’t go to a total waste because so many others will try it and may actually really like it! Its rare that there are leftovers of any soup, we just sit around a fire and eat soup all day!

I searched Pinterest and recently joined a new Facebook group called Soup Lovers. WOW! I did not realize what I was missing out on until I joined! The amount of LOVE I got from posting my soup and my soup party idea was INSANE. I wish my friends reacted that way to these blog posts! Sounds like I may have made 1000 new friends since Sunday! LOL

My soup this year is a Cheesy Green Bean & Potato soup, stemmed off of a soup I found on Pinterest, but changed things around to make it my own! Below is some quick step-by-step pictures with some explaining. At the very bottom is the full recipe, with measurements and times! Be sure to check it out!!

Ingredients Used:

  • Bacon
  • Onions
  • Green Beans
  • Potatoes
  • Chicken Broth
  • Heavy Whipping Cream
  • Parmesan Cheese – Shredded
  • Salt / Pepper / Garlic

This soup is a stovetop soup, however, it kept really well all day in the crockpot! Here is how I created this delicious soup!

Grab out your large stockpot or ceramic Dutch oven! Using scissors or a knife, I found scissors were easier, cut your bacon into small pieces. Creating a crumble once they are cooked down. Cook the bacon in your pot, removing once cooked to your liking.

When you have removed your bacon, leave the grease in the bottom of the pan and sauté your chopped onions until almost translucent! Using your spoon, scraping the bottom of your pot clean while the onions are cooking, getting all that flavor off the bottom. Once your onions are almost done cooking, add in your frozen green beans, cooking until no longer frozen, only a few minutes. This step is probably not needed if you aren’t eating the soup right away, they will thaw in the soup. However, I liked getting some of the flavor from the pot on the green beans.

Cook onions until see through and carmelized
Add in your frozen green beans.
Cook green beans until thawed and season.

Remove onions and green beans and set aside until after potatoes are done. You could certainly do this step at the same time, in separate pots, I just did it in one pot again, so all the flavor was in my soup. In your pot, place your diced potatoes, pour in your chicken broth and boil your potatoes until they are VERY tender, almost falling apart. It took about 45 minutes on my stove. I measured it by boiling until the potatoes were just peaking up out of the broth, so maybe about 1/2 cup of broth that boiled down.

Add potatoes to broth and boil.
Boil until your broth is lower then the top potatoes.

After your potatoes are cooked to your tenderness, leave the broth, add in my heavy cream, parmesan cheese, bacon, green beans, onions & seasonings. Give it all a good stir, until the cheese has melted. Reduce heat to a low simmer to the soup thickens to your liking and VOILA! There you have Cheesy Green Bean & Potato Soup!

Mix in your cream.
Add back in your bacon, onions & green beans and season!
Stir in your cheese.

I am really looking forward to making this again and see how people change up the recipe when they make it their own! Below is the full recipe, please note that you can print, share to Facebook and Pinterest on all my recipes!

Much Love & Honey,

Cheesy Green Bean & Potato Soup
These ingredients marry together really well leaving you wanting more!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 10 People


  • 1 Stockpot


  • 4 Pieces Bacon – Thin Sliced Cut Up
  • 1 Medium Yellow Onion Diced
  • 12 oz Green Beans Frozen – Steamable
  • 5 Medium Russet Potatoes Diced
  • 8 Cups Chicken Broth
  • 2 Cups Heavy Whipping Cream
  • 5 Oz Parmesan Cheese Shredded
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Salt


  • Start by slicing your bacon, dicing your potatoes and onions.
  • In a large pot or Dutch oven, cook your bacon into crumbles. Once bacon is finished cooking, remove from the pot and set aside.
  • In the same pot, using the bacon grease, sauté your onions until they are translucent and caramelized. Pour in your bag of frozen green beans just before onions are done. Cook green beans until thawed and season them with salt, pepper & garlic.
  • Remove the green beans & onions from the pot and set aside. Pour in your 4 cups of chicken broth & add in your potatoes. Boiling the potatoes on high for roughly 45 minutes or until the broth is just under the top layer of potatoes and the potatoes are tender, almost falling apart.
  • Mix in your heavy whipping cream and stir in your green beans, onions, & bacon. Season with salt, pepper & garlic.
  • Lastly, stir in your parmesan cheese and reduce heat to a low simmer. Simmer until soup is to your desired thickness.
Keyword Bacon, Cheese, Green Beans, Onions, Parmesan, Potatoes


  • You could use fresh green beans, but you will want to boil them down to soften them. I don’t think they would soften well in the soup.
  • Like mentioned above, you could boil your potatoes in a separate pot while the rest cooked if you wanted to speed things up.

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