Amish Snow Day Soup (Printable View)

Creamy vegetable soup with tender potatoes, carrots, and herbs 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 or frozen
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

# How to Make:

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 well 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 from pot. Stir in heavy cream and cook for 5 minutes until heated through.
07 - Taste soup and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish generously with fresh chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • It turns whatever vegetables are hiding in your fridge into something that feels planned and special.
  • The cream swirls into the broth and creates this velvety texture that coats every spoonful without feeling heavy.
  • You can have it simmering on the stove in less than an hour, filling the house with warmth while you stay in your slippers.
02 -
  • Don't skip the step where you cook the vegetables before adding the broth, because that's where all the sweetness and depth come from.
  • If you add the cream while the soup is boiling, it can curdle, so make sure the heat is low and gentle when you stir it in.
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.
  • Taste the soup before you add the cream, because once it's in, you can't take it back, and sometimes the broth is already perfect on its own.
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