Ingredients:

  • 6 slices (4 oz) thick-cut bacon, diced
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 1 lb (450g) fresh green beans, trimmed and cut into 1-inch pieces
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Place the diced bacon in the pot over medium heat. Cook until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
  2. Add the butter, onions, and garlic to the rendered bacon fat; sauté for 4-5 minutes until the onions are translucent and fragrant.
  3. Stir in the cubed potatoes and dried thyme, coating them in the fat. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are fork-tender.
  4. Stir in the trimmed green beans and simmer for another 5-7 minutes. Use a potato masher to crush about 1/3 of the potatoes directly in the pot to thicken the broth.
  5. Lower the heat to low. Stir in the heavy cream and black pepper. Let it warm through before serving. Garnish with chopped parsley and the reserved bacon bits.