Buttermilk bean soup

Ingredients for 4 servings:

• 8 large potatoes
• 500 ml milk
• 500 ml buttermilk
• 200 ml cream
• 1 ½ tbsp flour
• 750 g beans, green
• salt and pepper
• 1 jar beans, white

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Favorite food of my childhood

Peel and wash the potatoes and boil them in salted water. Meanwhile, put the milk and buttermilk in a bowl and mix with the flour. Add the cream. Wash and trim the beans, cut them into pieces if necessary, and cook for 20 minutes, then drain. Drain the cooked potatoes and let them evaporate. Mash them roughly. Gradually add the milk and cream mixture and bring the soup to a boil, stirring constantly, until it thickens slightly. Remove the pot from the heat, stir in the cooked beans and drained bean kernels, and heat briefly again. It tastes good without the white beans, even if my grandma is turning in her grave. For her, we only had the version WITH kernels. Instead of the jar, you can also use dried white beans, soak them, and pre-cook them. Add them to the finished soup at the end. Grandma Koelkast always served pancakes with it, sometimes with apples, sometimes on their own. Sometimes a little savory was added to the beans, sometimes they were cooked without cream.