This Green Bean, Bacon, and Potato Soup is a one-pot meal made with tender potatoes, crisp green beans, and smoky bacon in a rich broth. Thickened naturally with mashed potatoes, it’s easy to make, perfect for using leftovers, and ideal for chilly nights when you want a warm, satisfying dinner.
COOK + BAKE | Published January 6, 2026
COOK + BAKE | Published January 6, 2026
When the winter winds start to blow, I almost always find myself reaching for a soup pot.
There's just something about a hearty bowl of soup that feels right on a cold night, especially when paired with a slice of crusty bread and maybe a simple salad on the side. With very little effort, dinner suddenly feels complete.
This Green Bean, Bacon, and Potato Soup is one of those recipes that surprises people. It’s familiar, comforting, and cozy, yet just a little unexpected.
Crisp green beans, smoky bacon, and tender potatoes simmer together in a rich broth that’s thickened with mashed potatoes instead of cream or flour. It’s the kind of soup that looks humble, but one spoonful in, you realize there’s more going on.
Inspired by soup I once ordered at a fancy Italian restaurant, this elevated take on potato soup is easy enough for a weeknight and forgiving enough to make ahead. It’s also a wonderful way to use up leftover green beans and mashed potatoes turning them into something that feels entirely new. (It's my go-to dinner idea after Thanksgiving when there's always leftovers of these two ingredients!)
Ingredients At A Glance
- Green Beans - Fresh or frozen both work beautifully. If you’re using leftovers, be sure to add them toward the end so they stay crisp and vibrant.
- Bacon - Cooked until crisp
- Potatoes - Russets or Yukon gold both work well here.
- Mashed Potatoes - This is the secret ingredient. Whether leftover from a previous meal or cooked fresh, these are the best way to thicken a soup while adding flavor
- Onions and Minced Garlic - Sautéed in the grease from cooking the bacon for extra depth of flavor.
- Chicken Broth - Learn how I make my own broth using leftover chicken bones and vegetable scraps!
- Whole Milk
How to Make Green Bean, Bacon, and Potato Soup
This soup comes together in one pot and doesn’t require much babysitting — just a little attention at the beginning and time spent simmering on the stove
STEP 1: Cut the bacon into small pieces and place into a cold Dutch oven or stock pot. Cook over medium heat for 8 to 10 minutes stirring occasionally until crisp. Transfer to a paper towel lined plate. Leave 1-2 Tablespoons of bacon grease in the pot.
STEP 2: Dice the onions into small pieces and mince the fresh garlic. Add them to the reserved bacon grease and cook over medium heat until the onions are soft and translucent, about 5-8 minutes. This step builds the base of flavor, so don’t rush it.
STEP 3: Peel the potatoes and dice them into bite-sized pieces. Pour in the chicken broth and add the potatoes and green beans. Bring everything to a boil and cook for about 5 minutes, just until potatoes are fork tender.
STEP 4 Stir in the mashed potatoes, cooked bacon, onions, garlic, and black pepper to taste. Bring the soup back to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes. This gives the flavors time to meld and the soup time to thicken naturally.
STEP 5: Stir in the milk and warm the soup gently for up to 5 minutes. Avoid boiling. You just want everything heated through and silky smooth.
What I love most about this soup is how it takes simple, everyday ingredients and turns them into something truly comforting.
There’s nothing complicated here and no extra planning required. It's just a warm, hearty bowl of soup you can make any night of the week.
If you’ve got green beans in the freezer or a bit of leftover mashed potatoes waiting in the fridge, this is the perfect way to use them up. It’s cozy without being heavy, familiar without being boring, and exactly the kind of recipe you’ll come back to again and again once the cold weather settles in.
More Soup Recipes You'll Want to Try
If you’re in a soup-making mood, here are a few more favorites you might enjoy. These are the kinds of recipes that work just as well for a cozy dinner as they do reheated for lunch the next day.
- Creamy Chicken Noodle Soup: A slow-cooker favorite made with leftover chicken and a handful of frozen vegetables. It’s easy, filling, and perfect for busy days.
- Ham and Potato Soup: A simple, hearty soup seasoned with celery seed and onion salt, giving you all the flavor without a lot of chopping. Great for using up leftover ham.
- Broccoli and Cheese Soup: A classic, comforting soup that turns broccoli into something everyone looks forward to. Smooth, rich, and especially good with crusty bread.
- Potato Corn Chowder: A cozy chowder that makes great use of leftover mashed potatoes and corn. Thick, satisfying, and ideal for stretching what you already have.
- Tomato Soup: A from-scratch version of the classic: smooth, flavorful, and perfect alongside a grilled cheese.
Bacon Green Bean Soup
Makes 4-6 Servings
PRINT RECIPE
INGREDIENTS
- 1/2 pound bacon
- Medium onion, diced into small pieces (About 1 cup)
- 2 garlic cloves, minced
- 2 pounds russet or Yukon Gold potatoes (about 3 or 4 medium sized potatoes)
- 2 cups green beans, fresh or frozen
- 3 cups chicken broth
- 3 cups mashed potatoes
- 2 cups whole milk
INSTRUCTIONS
STEP 1: Cut the bacon into small pieces and place into a cold stock pot. Cook over medium heat for 8 to 10 minutes stirring occasionally until crisp. Transfer to a paper towel lined plate. Leave 1-2 Tablespoons of bacon grease in the pot.
STEP 2: Add garlic and onions to the reserved bacon grease and cook over medium heat until the onions are soft and translucent, about 5-8 minutes.
STEP 3: Peel the potatoes and dice them into bite-sized pieces. Pour in the chicken broth and add the potatoes and green beans. Bring everything to a boil and cook for about 5 minutes, just until potatoes are fork tender.
STEP 4: Stir in the mashed potatoes, cooked bacon, onions, garlic, and black pepper to taste. Bring the soup back to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes.
STEP 5: Stir in the milk and warm the soup gently for up to 5 minutes and then serve.
