Amish Snow Day Soup (Print Version)

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

# What You 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 thoroughly.
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 another 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Suggestions:

01 -
  • It uses whatever vegetables are hiding in your fridge, so nothing goes to waste and every batch tastes a little different.
  • The cream makes it feel indulgent without any fussy techniques or hard to find ingredients.
  • It reheats beautifully, which means lunch is already handled for half the week.
02 -
  • Don't add the cream while the soup is boiling or it can separate and look grainy, always stir it in after you've lowered the heat.
  • If your potatoes are different sizes, the smaller pieces will break down and thicken the broth naturally, which is actually a good thing.
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 potato pieces against the side of the pot before adding the cream.
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