Ingredients
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
2 russet potatoes, peeled and diced
4 cups chicken or vegetable broth
2 cups whole milk
1 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 oz.) Libby's Cut Wax Beans, drained
2 stalks scallions/green onion, chopped (for topping)
4 ounces crumbled, cooked bacon (for topping; optional)
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
2 russet potatoes, peeled and diced
4 cups chicken or vegetable broth
2 cups whole milk
1 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 oz.) Libby's Cut Wax Beans, drained
2 stalks scallions/green onion, chopped (for topping)
4 ounces crumbled, cooked bacon (for topping; optional)
Instructions
1. In large pot, melt butter over medium. Add onion and garlic; cook 3 mins.
2. Stir in potatoes, broth, milk, rosemary, salt and pepper. Bring to boil, then reduce heat and simmer 15 mins.
3. Add wax beans; simmer 2 minutes. Serve topped with scallions/green onions and bacon (optional).
1. In large pot, melt butter over medium. Add onion and garlic; cook 3 mins.
2. Stir in potatoes, broth, milk, rosemary, salt and pepper. Bring to boil, then reduce heat and simmer 15 mins.
3. Add wax beans; simmer 2 minutes. Serve topped with scallions/green onions and bacon (optional).
