Amish Snow Day Soup (Print Version)

Creamy vegetable soup with tender potatoes, carrots, and corn in a rich broth.

# Ingredient List:

→ 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

→ Cooking and Garnish

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

# Cooking Directions:

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 to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans to the pot and 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 from the pot. Stir in heavy cream and cook for an additional 5 minutes until heated through.
07 - Taste the soup and season with salt and pepper as desired.
08 - Ladle soup into bowls and serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • It uses whatever vegetables are sitting in your crisper drawer, so nothing goes to waste.
  • The cream makes it feel indulgent without being heavy or complicated.
  • It comes together in under an hour and fills the whole house with the smell of thyme and simmering vegetables.
  • Leftovers taste even better the next day after the flavors have had time to settle in.
02 -
  • Don't add the cream until the very end or it can curdle if the soup boils too hard.
  • If your potatoes are older or larger, they may take a few extra minutes to soften, just keep simmering.
  • Remove the bay leaf before serving, biting into one is unpleasant and nobody wants that surprise.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • If you want a thicker soup, mash a few of the potatoes against the side of the pot before adding the cream.
  • Freeze the soup in single-serving portions so you can pull out exactly what you need on busy nights.
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