Creamy Green Bean Soup with Bacon

Instructions:

1. Heat the butter in a large Dutch oven or stock pot over medium heat. If using bacon, add it and fry until the fat renders and the meat is crisp.
2. Add the diced onion to the pot and sauté for 5–7 minutes until translucent and slightly golden. Stir in the minced garlic and cook for 60 seconds until fragrant.
3. Toss in the trimmed green beans and cubed potatoes. Stir constantly for 3–5 minutes until the beans are bright and slightly blistered.
4. Pour in the vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low.
5. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender and the beans are soft.
6. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth, or transfer to a high-speed blender in batches.
7. Stir in the heavy cream and fresh lemon juice to finish. Garnish with chopped parsley before serving.