Save The kitchen window was fogged up completely, snow piling against the sill, when I realized I had no plan for lunch. I opened the fridge and pulled out every vegetable I could find, a carton of cream, and a hunch that something good could come from it. That soup became the kind of thing you make without thinking, the kind that fills the house with steam and the quiet comfort of thyme. My neighbor stopped by later and said it smelled like her grandmother's kitchen. I've been making it every winter since.
I made this for my sister once when she showed up unannounced with her kids, all of them cold and cranky from a long drive. She sat at the table with her hands wrapped around the bowl and didn't say much, just ate two servings and asked if I had more bread. The kids went quiet too, which is how I knew it was working. It's become the thing I make when someone needs more than just food.
Ingredients
- Onion: Diced medium onion gives the soup its base sweetness, the kind that blooms when you let it soften slowly in olive oil.
- Garlic: Two cloves minced fine, just enough to make the kitchen smell like something serious is happening.
- Carrots: Sliced into rounds, they hold their shape and add a slight natural sweetness that balances the cream.
- Celery: Diced stalks bring that earthy, slightly bitter backbone that makes the soup feel grounded.
- Bell pepper: Chopped into small pieces, it adds color and a mild sweetness that doesn't overpower.
- Potatoes: Peeled and diced, they break down just enough to thicken the broth without turning it starchy.
- Corn kernels: Fresh, frozen, or canned, they add little bursts of sweetness and texture.
- Green beans: Chopped into bite sized pieces, they stay tender and bright even after simmering.
- Broth: Six cups of vegetable or chicken broth create the savory foundation everything else rests on.
- Heavy cream: One cup stirred in at the end makes the soup velvety and comforting without feeling too rich.
- Thyme: Dried thyme is subtle and warm, the kind of herb that makes you think someone's been cooking all day.
- Rosemary: A teaspoon of dried rosemary adds a woodsy note that feels right for winter.
- Bay leaf: One leaf simmered in the pot deepens the flavor in a way you can't quite name but definitely notice.
- Olive oil: A tablespoon to start everything off, just enough to coat the bottom of the pot.
- Fresh parsley: Chopped and sprinkled on top, it brightens each bowl right before serving.
Instructions
- Start with the onion:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and let it cook for three to four minutes until it turns translucent and soft. The smell will shift from sharp to sweet, and that's when you know it's ready.
- Add the garlic:
- Stir in the minced garlic and cook for just one minute, letting it bloom without browning. You want fragrance, not bitterness.
- Cook the first vegetables:
- Toss in the carrots, celery, and bell pepper, stirring occasionally for five to seven minutes until they start to soften at the edges. This is where the soup starts to build its backbone.
- Add the heartier vegetables:
- Stir in the potatoes, corn, and green beans, mixing everything together so the flavors start to mingle. It should look crowded in the pot, and that's exactly right.
- Pour in the broth and herbs:
- Add the broth, thyme, rosemary, and bay leaf, then bring everything to a boil before lowering the heat to a gentle simmer. Let it cook for twenty to twenty five minutes until the potatoes are tender when you poke them with a fork.
- Finish with cream:
- Remove the bay leaf, then stir in the heavy cream and cook for another five minutes until it's heated through and the soup looks silky. Taste it now and add salt and pepper until it feels balanced.
- Serve:
- Ladle the soup into bowls and sprinkle fresh parsley on top. Serve it hot, preferably with crusty bread on the side.
Save One evening I brought a container of this soup to a friend who'd just had a baby, and she texted me later saying she ate it standing at the counter because she didn't want to wait. She said it tasted like someone cared, which is maybe the best thing soup can do. It's not fancy, but it shows up when it matters.
What to Serve With It
This soup is hearty enough to be the main thing, but it's even better with a thick slice of crusty bread or a warm biscuit to soak up the broth. I've also served it with a simple green salad dressed in lemon and olive oil when I wanted something fresh to balance the richness. On really cold nights, I'll toast some sourdough with butter and garlic and let people dip it straight into their bowls.
How to Store and Reheat
Let the soup cool completely before transferring it to airtight containers, then store it in the fridge for up to four days. It freezes beautifully too, just leave a little room at the top of the container because it will expand. When you reheat it, do it slowly on the stove over low heat, stirring occasionally, and you might want to add a splash of broth or cream if it's thickened up too much.
Ways to Make It Your Own
This soup is forgiving and takes well to whatever you have on hand. I've added cooked shredded chicken or sliced sausage when I wanted more protein, and I've swapped the potatoes for sweet potatoes when that's what I had. You can make it dairy free by using coconut cream or cashew cream instead of heavy cream, and it still tastes warm and full.
- Stir in a handful of spinach or kale at the end for extra greens.
- Add a pinch of smoked paprika if you want a deeper, slightly smoky flavor.
- Top each bowl with shredded cheese or a dollop of sour cream for extra richness.
Save This soup has pulled me through more cold afternoons than I can count, and it never feels like work to make. I hope it does the same for you.
Recipe FAQs
- → What makes Amish snow day soup special?
The combination of heavy cream and aromatic herbs like thyme and rosemary creates an exceptionally velvety, rich broth that coats every tender vegetable. The soup embodies cozy, comforting flavors perfect for cold weather.
- → Can I make this soup vegetarian?
Absolutely. Simply use vegetable broth instead of chicken broth. The soup remains just as flavorful and satisfying with plant-based broth.
- → What vegetables work best in this soup?
Potatoes, carrots, celery, corn, and green beans form the classic base, but you can easily add whatever vegetables you have on hand. Peas, diced tomatoes, or zucchini all work beautifully.
- → How long does this soup keep?
The soup stores well in the refrigerator for 4-5 days. It also freezes perfectly—just cool completely before transferring to freezer-safe containers for up to 3 months.
- → Can I make this dairy-free?
Yes, substitute the heavy cream with unsweetened plant-based cream or coconut milk. The texture will remain creamy and satisfying.
- → What should I serve with this soup?
Crusty bread is the classic pairing for dipping. A simple green salad or grilled cheese sandwich also complements the rich, creamy flavors wonderfully.