Green Beans with Potatoes and Nacho Cheese Soup
Transform your dinner table with this comforting and creamy dish of Green Beans with Potatoes and Nacho Cheese Soup, a perfect blend of hearty vegetables and indulgent cheesiness. Fresh green beans and tender, fork-friendly potatoes come together in a velvety nacho cheese sauce infused with smoked paprika and hints of garlic for an irresistible flavor boost. Made with simple pantry staples like canned nacho cheese soup and milk, this easy yet elevated recipe is ready in under 45 minutes, making it ideal for busy weeknights or cozy family dinners. For an extra touch, top it with melted cheddar cheese and a sprinkle of fresh parsley to brighten both the flavor and presentation. Serve it as a warm and satisfying side or the star of the meal—this dish is sure to be a new family favorite!
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 4 medium potatoes
- 1 can canned nacho cheese soup
- 120 ml milk
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 50 grams cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the green beans thoroughly, trim the ends, and cut them into 2-inch pieces. Set aside.
Peel and dice the potatoes into 1-inch cubes. Rinse them under cold water to remove excess starch and set aside.
Finely chop the yellow onion and mince the garlic cloves.
In a large pot, bring salted water to a boil. Add the diced potatoes and cook for 8-10 minutes, or until fork-tender. Remove the potatoes with a slotted spoon and set aside. In the same pot, add the green beans and cook for 5-6 minutes, until just tender. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the canned nacho cheese soup to the skillet. Gradually stir in the milk to thin the soup to your desired consistency, making sure it is smooth and creamy.
Season the nacho cheese mixture with salt, black pepper, and smoked paprika. Stir well to combine.
Gently fold the cooked potatoes and green beans into the nacho cheese mixture, ensuring everything is evenly coated. Cook over low heat for 5 minutes, allowing the flavors to meld together.
If desired, sprinkle grated cheddar cheese over the top and let it melt into the dish. Garnish with fresh parsley for a pop of color.
Serve the dish warm as a hearty side or a satisfying main. Enjoy!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 38.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1008 mg | 78% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5956 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
