Amish Snow Day Soup (Printable Version)

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

→ Cooking and Garnish

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

# Directions:

01 - In a large pot, heat olive oil 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, stirring 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 an additional 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 uses whatever vegetables are sitting in your crisper drawer, so nothing goes to waste.
  • The cream makes it rich enough to feel indulgent, but the broth keeps it light and comforting.
  • It freezes beautifully, which means you can make a big batch and pull out servings whenever you need a quick lunch.
02 -
  • Do not skip removing the bay leaf before adding the cream, because biting into one is unpleasant and it has done its job by then.
  • Add the cream at the end and keep the heat low after that, or it can curdle if the soup boils too hard.
  • If your potatoes are unevenly diced, the smaller pieces will break down and thicken the broth, which is actually a nice bonus.
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly and you do not end up with mushy carrots and crunchy potatoes.
  • Taste the soup before and after adding the cream, because the cream mellows the seasoning and you will almost always need a bit more salt at the end.
  • If you want a thicker soup, mash a few of the potato pieces against the side of the pot with your spoon before adding the cream.
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