Amish Snow Day Soup (Printable)

Tender vegetables in a creamy, herb-infused broth perfect for snowy days.

# What You Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels, fresh, frozen, or canned
08 - 1 cup green beans, chopped

→ Broth and Dairy

09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste

→ For Cooking and Garnish

15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped for garnish

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans. Stir to combine.
05 - Pour in broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes until vegetables are tender.
06 - Remove bay leaf. Stir in heavy cream and cook for an additional 5 minutes until heated through.
07 - Taste soup and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It uses whatever vegetables are sitting in your crisper drawer, so nothing goes to waste.
  • The cream and thyme create a richness that feels indulgent without being heavy.
  • It comes together in under an hour and tastes like you simmered it all day.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Do not skip removing the bay leaf, biting into one is unpleasant and can ruin an otherwise perfect bowl.
  • Add the cream at the end and keep the heat low, boiling it can cause the cream to separate and turn grainy.
  • If your potatoes are older or starchy, they might break down more and naturally thicken the soup, which is actually a nice bonus.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and every spoonful has a little bit of everything.
  • Taste the soup before adding the cream, the broth should be well-seasoned on its own so the cream enhances rather than dilutes.
  • If freezing, leave out the cream and add it fresh when you reheat, it keeps the texture smooth and prevents separation.
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