Sort ingredients
pinchoftaste
QR Code
Listen
Pdf
In a large soup pot, cook turkey bacon until golden and crisp. Remove and set aside.
Add olive oil or butter if needed. Cook onion for 3–4 minutes until soft and fragrant.
Stir in potatoes, green beans, thyme, salt, and pepper.
Add broth until vegetables are mostly covered. Bring to a boil, then reduce to low.
Cover loosely and cook for 20 minutes until tender.
Blend one-third of the soup and return it to the pot for a smooth, creamy texture.
Mix in sour cream gently over low heat.
Season to preference, then serve garnished with crispy turkey bacon and parsley.