Amish Snow Day Soup

Snow was piling up outside the kitchen window when I realized the fridge was nearly empty except for a drawer full of vegetables that needed using. I grabbed a pot, started chopping, and within an hour the whole house smelled like thyme and butter. My neighbor knocked to borrow salt and ended up staying for a bowl. That soup turned a quiet, stuck-at-home afternoon into something I still think about every winter.

I made this for my book club once when we met during a blizzard. Half the group couldn't make it, but the four of us who did sat around the table with bowls of this soup, talking until the streetlights came on. One friend asked for the recipe three times before she left. I finally wrote it down on the back of a grocery receipt.

Ingredients

• Onion: The base of almost every good soup, it brings sweetness once it softens and turns translucent in the oil.
• Garlic: Two cloves are enough to add warmth without overpowering the vegetables, and mincing them finely helps them melt into the broth.
• Carrots: Slice them evenly so they cook at the same rate as the other vegetables and add a subtle sweetness to balance the herbs.
• Celery: It adds a gentle, earthy flavor and a bit of texture that makes the soup feel hearty without being heavy.
• Bell pepper: Any color works, but I like red or yellow for a hint of sweetness and a pop of color in the bowl.
• Potatoes: Peeled and diced, they thicken the broth naturally as they cook and make the soup more filling.
• Corn kernels: Fresh is lovely in summer, but frozen works just as well and adds a touch of sweetness year round.
• Green beans: Chopped into bite sized pieces, they bring a fresh, slightly grassy note that keeps the soup from feeling too starchy.
• Vegetable or chicken broth: The backbone of the soup, so use good quality broth or homemade if you have it on hand.
• Heavy cream: Stirred in at the end, it transforms the broth into something velvety and comforting without making it too rich.
• Dried thyme: This herb is magic in vegetable soups, adding a fragrant, earthy note that ties everything together.
• Dried rosemary: Just a teaspoon is enough to add a piney, woodsy depth that reminds me of cold weather cooking.
• Bay leaf: It simmers quietly in the background, adding a subtle complexity you only notice when it is missing.
• Salt and pepper: Taste as you go, especially after adding the cream, because the broth and vegetables release their own flavors as they cook.
• Olive oil: A tablespoon is all you need to soften the onions and start building flavor.
• Fresh parsley: Chopped and sprinkled on top, it adds a bright, fresh finish that makes each bowl feel special.

Instructions

Soften the onion:

Heat the olive oil in a large pot over medium heat, then add the diced onion and let it cook for 3 to 4 minutes, stirring occasionally until it turns soft and translucent. The kitchen will start to smell sweet and warm.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute, letting it become fragrant without browning. If it browns, it can turn bitter, so keep an eye on it.

Cook the first vegetables:

Add the carrots, celery, and bell pepper, then cook for 5 to 7 minutes, stirring now and then, until they begin to soften and the colors brighten. This step builds the base flavor of the soup.

Add the heartier vegetables:

Stir in the potatoes, corn, and green beans, mixing everything together so the flavors start to mingle. The pot will look full and colorful.

Simmer with broth and herbs:

Pour in the broth, then add the thyme, rosemary, and bay leaf. Bring it all to a boil, then lower the heat and let it simmer gently for 20 to 25 minutes until the potatoes are fork tender.

Finish with cream:

Remove the bay leaf, then stir in the heavy cream and cook for another 5 minutes until everything is heated through and the soup turns silky. The color will lighten and the texture will feel luxurious.

Season and serve:

Taste the soup and add salt and pepper as needed, then ladle it into bowls and sprinkle each one with fresh parsley. Serve it hot with crusty bread on the side.

Save

My sister called me from her car once, stuck in traffic on a cold night, asking what she could make for dinner with almost nothing in the house. I talked her through this soup step by step while she cooked, and she texted me a photo of her bowl an hour later with three heart emojis. It is become her go to now whenever she needs something easy and warming.

Making It Your Own

This soup is incredibly forgiving, so if you are missing a vegetable or two, just use what you have. I have made it with zucchini instead of green beans, sweet potatoes instead of regular ones, and even thrown in a handful of spinach at the end. The base of onion, garlic, broth, and cream stays the same, and everything else can shift based on what is in your crisper drawer or what sounds good that day.

Storing and Reheating

Let the soup cool completely before transferring it to airtight containers, then refrigerate for up to four days or freeze for up to three months. When reheating, do it gently over low heat and stir often, because the cream can separate if it gets too hot too fast. If it looks a little thick after freezing, just add a splash of broth or water to bring it back to the right consistency.

Serving Suggestions

This soup is wonderful on its own, but it feels even more special with a thick slice of crusty bread or a warm biscuit on the side. I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or sometimes I add a sprinkle of grated Parmesan on top for extra savory depth.

• Add cooked, shredded chicken or sliced sausage if you want to make it heartier and more protein rich.
• Swap the heavy cream for unsweetened coconut cream or cashew cream to make it dairy free without losing the velvety texture.
• Double the batch and freeze half, so you always have a comforting meal ready when the weather turns cold.

Save

There is something about a pot of soup simmering on the stove that makes a house feel like a home, especially when the snow is falling and the world outside feels far away. I hope this one becomes your cold weather favorite, too.

Recipe FAQs

→ What makes this soup perfect for snow days?

The creamy broth and tender vegetables create a warming, comforting dish that's ideal for cold weather. The rich texture and herbaceous flavors provide that cozy feeling you crave when it's snowing outside.

→ Can I make this vegetarian?

Yes, simply use vegetable broth instead of chicken broth. All other ingredients are naturally vegetarian, making it easy to adapt for plant-based diets.

→ How long does this soup keep?

This soup stores well in the refrigerator for 4-5 days. It also freezes beautifully for up to 3 months. Cool completely before storing in airtight containers.

→ What vegetables work best in this soup?

While the recipe calls for potatoes, carrots, celery, corn, and green beans, you can customize with whatever vegetables you have on hand. Root vegetables, peas, or squash all work wonderfully.

→ Can I make this dairy-free?

Absolutely. Substitute the heavy cream with unsweetened coconut cream, cashew cream, or your favorite plant-based cream alternative for a dairy-free version that's still rich and velvety.

→ What should I serve with this soup?

Crusty bread or dinner rolls are perfect for dipping. A simple green salad or grilled cheese sandwich makes for a complete, satisfying meal.