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A bowl of Luxembourgish bouneschlupp with green beans, potatoes, bacon, and cream.

Luxembourgish Bouneschlupp (Green Bean and Potato Soup)

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A hearty Luxembourgish soup of green beans, potatoes, leeks, carrots, bacon, and cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Luxembourgish
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 6 oz thick-cut bacon diced
  • 1 medium yellow onion diced
  • 2 medium leeks white and light green parts, sliced
  • 2 medium carrots sliced
  • 1 1/2 lb waxy potatoes peeled and cubed
  • 1 1/2 lb fresh green beans trimmed and cut
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 1/2 tsp fine salt
  • 1/2 tsp black pepper
To finish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large soup pot
  • Wooden spoon
  • Chef's knife
  • Ladle

Method
 

Start the soup:
  1. Cook the bacon in a large pot over medium heat until lightly browned. Add the onion, leeks, and carrots and cook for 6 minutes.
  2. Add the potatoes, green beans, stock, thyme, salt, and pepper. Bring to a boil.
Simmer:
  1. Reduce the heat, cover, and simmer for 25 minutes until the potatoes and beans are tender.
  2. Stir in the cream and warm gently for 5 minutes without boiling.
Serve:
  1. Taste and adjust the seasoning. Ladle into bowls, scatter with parsley, and serve hot.

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 15gFat: 24gSaturated Fat: 12gCholesterol: 70mgSodium: 1080mgFiber: 8gSugar: 8g

Notes

  • Do not boil the soup after adding cream.
  • Use waxy potatoes so the cubes hold their shape.