Amish Snow Day Soup (Printable)

A comforting bowl of tender vegetables in creamy, herb-infused broth that warms you from the inside out.

# 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, frozen, or canned
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

→ For 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 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 to combine.
05 - Pour in broth. 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 and season with salt and pepper as desired.
08 - Serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • It turns whatever vegetables you have into something silky and comforting without any fuss.
  • The cream and thyme give it a gentle richness that feels like wrapping up in your favorite blanket.
  • It comes together in under an hour, even when you're moving slowly and savoring the process.
  • Leftovers somehow taste even better the next day after all the flavors have mingled overnight.
02 -
  • Don't skip removing the bay leaf before adding the cream, I once left it in and someone almost choked.
  • If your potatoes are different sizes, the smaller pieces will break down and thicken the broth naturally, which is actually a good thing.
  • Add the cream off high heat or it can curdle, I learned that the hard way during my first attempt.
03 -
  • Cut all your vegetables to similar sizes 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.
  • Use fresh thyme if you have it, about a tablespoon of leaves, and add it right at the end for a brighter flavor.
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