Amish Snow Day Soup (Print Version)

A comforting, velvety soup featuring tender vegetables, a rich creamy broth, and aromatic thyme, ideal for a cozy meal.

# Components:

→ 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)

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add carrots, celery, and bell pepper. Cook for 5–7 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 20–25 minutes until vegetables are tender.
06 - Remove bay leaf and discard. Stir in heavy cream and cook for another 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired. Serve hot, garnished with freshly chopped parsley.

# Expert Advice:

01 -
  • The way cream transforms a simple vegetable soup into something that feels like a restaurant meal
  • How you can clean out your crisper drawer and still end up with something incredible
  • The fact that it somehow tastes even better the next day, making it perfect for lazy weekends
02 -
  • The cream can separate if you boil it after adding it, so keep the heat low once it goes in
  • Potatoes release starch as they cook, which helps thicken the soup naturally
  • If you're making this ahead, add the cream when you reheat it, not during the initial cooking
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and you get a perfect bite every time
  • Don't rush the initial sauté step—browning your aromatics slightly adds depth of flavor
  • If the soup feels too thick after refrigerating, thin it with a splash of broth when reheating
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