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.