Amish Snow Day Soup

The kitchen window was fogged up, snowflakes swirling outside, and I had a pile of vegetables that needed using before they turned. I threw everything into a pot with some broth and thyme, not expecting much. What came out was this creamy, soul-warming soup that my neighbor later told me tasted just like something her Amish grandmother used to make on snowy mornings. I've been making it ever since, and it never fails to turn a cold day cozy.

I made this soup for a friend recovering from surgery, and she called it liquid comfort. We sat at her kitchen table with big bowls and crusty bread, the steam rising between us. She didn't say much, but she had two helpings. Sometimes food speaks louder than words, and this soup has a way of doing exactly that.

Ingredients

• Medium onion, diced: The foundation of flavor here, it softens into sweetness and disappears into the broth.
• Garlic, minced: Just two cloves add a warm, savory backbone without overpowering the vegetables.
• Carrots, sliced: They hold their shape and add a slight natural sweetness that balances the cream.
• Celery, diced: Brings an earthy, slightly peppery note that makes the soup taste homemade.
• Bell pepper, chopped: I use whatever color I have on hand, it adds a pop of flavor and a little texture.
• Potatoes, peeled and diced: They break down just enough to thicken the broth naturally and make the soup hearty.
• Corn kernels: Frozen works perfectly, adding little bursts of sweetness in every spoonful.
• Green beans, chopped: Fresh or frozen both work, they give the soup a bit of snap and color.
• Vegetable or chicken broth: The base of everything, use good quality broth because you'll taste it in every bite.
• Heavy cream: This is what makes the soup velvety and comforting, stir it in at the end so it doesn't curdle.
• Dried thyme: The star herb, it makes the whole pot smell like a farmhouse kitchen.
• Dried rosemary: Just a teaspoon adds a piney, aromatic warmth.
• Bay leaf: Don't skip it, it deepens the flavor quietly in the background.
• Salt and pepper: Taste as you go, every broth is different.
• Olive oil: For sautéing the onions and getting everything started.
• Fresh parsley, chopped: A bright, fresh finish that makes each bowl look as good as it tastes.

Instructions

Start with the onions:

Heat the olive oil in a large pot over medium heat and add the diced onion. Let it sauté for 3 to 4 minutes until it turns translucent and soft, stirring occasionally so it doesn't brown.

Add the garlic:

Stir in the minced garlic and cook for just one minute until the smell fills your kitchen. Don't let it burn or it'll taste bitter.

Build the vegetable base:

Toss in the carrots, celery, and bell pepper, stirring them into the onion and garlic. Cook for 5 to 7 minutes, letting them soften and start to release their flavor.

Add the heartier vegetables:

Stir in the potatoes, corn, and green beans. Mix everything together so the vegetables are evenly distributed in the pot.

Pour in the broth and season:

Add the broth, thyme, rosemary, and bay leaf. Bring it all to a boil, then lower the heat and let it simmer gently for 20 to 25 minutes until the potatoes are tender when you poke them with a fork.

Finish with cream:

Remove the bay leaf and stir in the heavy cream. Let it cook for another 5 minutes until everything is heated through and the soup looks creamy and luscious.

Taste and adjust:

Season with salt and pepper to taste. Every broth is different, so trust your palate here.

Serve it hot:

Ladle the soup into bowls and sprinkle fresh parsley on top. Serve with crusty bread if you have it.

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One January afternoon, I made a double batch of this soup and froze half. A few weeks later, when I was too tired to cook, I thawed it and had dinner ready in minutes. It tasted like I'd spent the whole evening in the kitchen, but really I'd just reheated a gift from my past self. That's when I realized this soup is as much about planning ahead as it is about comfort.

How to Store and Reheat

Let the soup cool completely before transferring it to airtight containers. It keeps in the fridge for up to four days and actually tastes better the next day once the flavors have melded. To reheat, warm it gently on the stove over low heat, stirring occasionally. If it's too thick after sitting, just add a splash of broth or water to loosen it up.

Customizing Your Soup

This recipe is incredibly forgiving and welcomes whatever you have on hand. I've swapped in zucchini, mushrooms, and even butternut squash with great results. If you want more protein, stir in shredded rotisserie chicken or sliced sausage during the last few minutes of cooking. For a dairy-free version, use coconut cream or cashew cream instead of heavy cream, it won't be quite as rich but it's still delicious.

Serving Suggestions

This soup shines with a thick slice of sourdough or a warm biscuit on the side. I love serving it with a simple green salad dressed in lemon and olive oil to cut through the creaminess. On really cold nights, I'll add a sprinkle of sharp cheddar on top and let it melt into the soup.

• Serve with crusty bread, biscuits, or cornbread for dipping.
• Top with shredded cheese, extra herbs, or a drizzle of olive oil.
• Pair with a crisp salad or roasted vegetables for a complete meal.

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This soup has become my go-to on days when the world feels too cold or too much. It's simple, forgiving, and always makes things feel a little bit better.

Recipe FAQs

→ What vegetables work best in this soup?

Potatoes, carrots, celery, bell peppers, corn, and green beans create a balanced mix of textures and flavors. Feel free to incorporate whatever vegetables you have on hand.

→ Can I make this vegetarian?

Yes, simply use vegetable broth instead of chicken broth. The result remains just as flavorful and satisfying.

→ How long does this soup keep?

This soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep in the refrigerator for 4-5 days or in the freezer for up to 3 months.

→ What can I serve with this soup?

Crusty bread makes an excellent accompaniment for dipping. A simple green salad or grilled sandwich also pairs wonderfully for a complete meal.

→ Can I add protein to this soup?

Absolutely. Cooked chicken, sausage, or white beans can be stirred in during the last few minutes of heating for extra protein and heartiness.

→ How do I make this dairy-free?

Replace the heavy cream with unsweetened plant-based cream, coconut milk, or extra broth for a lighter dairy-free version.