Soup - Basque Potato and Green Bean Soup

1 1/2 pounds russet potatoes, peeled and in 2" cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on slant in 2" lengths
6 T olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper

Place potatoes, 1 T salt, and water in a large saucepan over med-high heat, cover and bring to a boil. Cook until potatoes are nearly soft through, about 15 mins. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 mins.
While beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about 5-8 minutes. Remove from heat and reserve.

When beans and potatoes are cooked, add garlic and olive oil to soup and stir. Season to taste with s & p, if desired and serve. Serves 6.

We added canned tomatoes and red pepper coulis (homemade). Thought it would be good with chicken or sausage in it.