Creamy Green Bean and Potato Soup Recipe

Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil reduce heat to medium and cook until the green beans are nearly tender 7 to 10 minutes. Drain the water from the green beans; set aside.

Place the potatoes into a large pot with enough salted water to cover; bring to a boil reduce heat to medium and continue cooking until almost tender about 20 minutes. Remove from heat but do not drain the water from the pot.

Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent 5 to 7 minutes; add to the large pot with the potatoes along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.

Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded about 30 minutes.