Bouneschlupp (Green Bean and Potato Soup)

Carolyn Haas


Luxembourg shares German and French cultures and cuisines. This is a popular soup with evidence from both. Serve with crusty bread or potato pancakes (if you are ok with more potatoes!)


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • 1 lb
    fresh green beans
  • 4 medium
    red potatoes
  • 1 large
    russet potato (for thickening)
  • 2 small
  • 1 Tbsp
    vegetable oil
  • 4-6 oz
    mettwurst (smoked pork sausage) sliced
  • 2 qt
    broth, beef or vegetable
  • 1
    bay leaf
  • 1 tsp
    whole cloves
  • 2 tsp
    dried summer savory
  • ·
    salt and pepper, to taste
  • ·
    freshly ground nutmeg, to taste
  • 1/2 c
    sour cream or creme fraiche

How to Make Bouneschlupp (Green Bean and Potato Soup)


  1. Clean beans and leeks and wash well, peel and wash potatoes, slice sausage.
  2. Halve the leek lengthwise and cut the white part into fine strips. Cut the beans into approximately 1 inch pieces. Finely grate the russet potato.
  3. Heat the oil at medium temperature in a large stock pot and lightly sauté the leek strips. Add the sliced sausage and sauté for another 1-2 minutes.
  4. Add the broth, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated potato. Simmer for 15-20 minutes until beans are tender.
  5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the sour cream or creme fraiche. Finally, season with salt, pepper and fresh grated nutmeg.
  6. Before serving, remove the cloves and bay leaf.

Printable Recipe Card

About Bouneschlupp (Green Bean and Potato Soup)

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: German

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