Entree: Luxembourg – Northern Culinary Region – Bouneschlupp (Traditional Luxembourgish thick green bean and potato soup with bacon and smoked sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (450 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) potatoes, peeled and diced
- 4 oz (115 g) smoked bacon, diced
- 8 oz (225 g) smoked pork sausage (such as kielbasa), sliced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 leek (white and light green parts only), about 6 oz (170 g), sliced and rinsed
- 6 cups (1.4 L) chicken or vegetable broth
- 2 tbsp (30 g) unsalted butter
- 1 bay leaf
- 1 tsp (1 g) fresh thyme or 1/2 tsp (1 g) dried thyme
- 1/2 cup (120 ml) heavy cream (optional for a creamier finish)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. In a large pot over medium heat, melt butter and add diced bacon. Cook until bacon is crisp and fat is rendered, about 6 minutes. Remove half the bacon for garnish and leave the rest in the pot.
2. Add chopped onion and sliced leek to the pot and sauté in the bacon fat until softened, about 5 minutes.
3. Add diced potatoes, green beans, bay leaf, thyme and the broth. Bring to a boil, then reduce heat and simmer gently until potatoes and beans are tender, about 20–25 minutes.
4. Remove the bay leaf. Use a potato masher or immersion blender to lightly mash about one-third of the soup to thicken it, leaving remaining vegetables intact.
5. Stir in sliced smoked sausage and simmer 5–7 minutes more to heat through. If using, add heavy cream and adjust seasoning with salt and pepper.
6. Ladle into bowls, sprinkle reserved crispy bacon and chopped parsley over each serving, and serve hot.