Amish Snow Day Soup (Printable)

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

# What You'll 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

→ Cooking & Garnish

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

# How-To Steps:

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 - Ladle soup into bowls and garnish with fresh parsley. Serve immediately.

# Expert Suggestions:

01 -
  • It turns simple vegetables into something deeply comforting without any fuss or fancy technique.
  • The cream adds a silky richness that makes every spoonful feel indulgent, even though it's mostly just humble pantry staples.
  • You can toss in whatever vegetables need using up, and it still comes out tasting like you planned it all along.
02 -
  • Don't skip sautéing the vegetables first, that step builds a depth of flavor you can't get by just dumping everything in at once.
  • Add the cream at the end and keep the heat low, boiling it can make the cream split and turn grainy.
  • If the soup feels too thick after sitting, thin it with a splash of broth or water when you reheat it.
03 -
  • Cut all your vegetables about the same size so they cook evenly and you don't end up with some mushy and some still hard.
  • Taste the soup before you add the cream, that way you know the base is seasoned properly and the cream is just the final touch, not a cover-up.
  • Let the soup rest off the heat for five minutes before serving, it settles the flavors and keeps anyone from burning their tongue on the first spoonful.
Go Back