Amish Snow Day Soup (Printable)

A velvety, creamy soup loaded with tender vegetables and aromatic herbs for ultimate comfort.

# What You'll 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 or frozen
08 - 1 cup green beans, chopped

→ Broth & Dairy

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

→ Herbs & Seasoning

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

→ Cooking & Garnish

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

# Directions:

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

# Expert Tips:

01 -
  • It turns random vegetables into something that tastes intentional and deeply satisfying.
  • The cream makes it rich without being heavy, and the herbs do all the work of making it taste like you planned it.
  • You can make it in under an hour, and it tastes even better the next day.
02 -
  • Don't skip the step of cooking the onion until it's translucent, that sweetness is the foundation of the whole soup.
  • Add the cream at the end and keep the heat low, or it can break and look grainy instead of smooth.
  • If you're using canned corn, drain it first so you don't water down the broth.
03 -
  • Cut all your vegetables about the same size so they cook evenly and you don't end up with mushy carrots and hard potatoes.
  • Let the soup sit for ten minutes after you turn off the heat, the flavors will settle and deepen in a way that makes the first spoonful even better.
  • If you're making this ahead, wait to add the cream until you reheat it so it stays smooth and fresh tasting.
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