Amish Snow Day Soup (Printable)

Velvety cream soup with tender vegetables, potatoes, and fragrant thyme perfect for cold weather.

# 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 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

→ For Cooking and 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 to 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 to 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 to 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 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 comes together in under an hour but tastes like you've been tending the pot all day.
  • The cream transforms simple broth into something velvety that coats your spoon and your soul.
  • Endless room to use whatever vegetables are lurking in your crisper drawer without changing the soul of the dish.
02 -
  • If you add the cream too early or at too high a heat, it can break and look grainy; wait until the vegetables are nearly done, then stir it in gently at a simmer.
  • The difference between this soup and a forgettable one is tasting it before you finish seasoning—salt and pepper are not one-time additions but adjustments you make with your mouth as your guide.
03 -
  • Cut your vegetables roughly the same size so they finish cooking at the same moment and the soup feels balanced rather than chaotic.
  • If your cream looks a little separated or thin when it hits the hot broth, it means your heat was too high—lower it immediately and stir gently to bring it back together.
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