Amish Snow Day Soup

The kitchen window was fogged over completely, and outside the snow kept falling in that silent, heavy way that means you're not going anywhere. I pulled out every vegetable I had in the crisper drawer, lined them up on the counter, and decided right then that this would be the day I'd make something my neighbor had mentioned once, a simple soup her grandmother made during Pennsylvania winters. She never gave me a recipe, just said it was creamy, herby, and made the whole house smell like comfort.

I made this the first time for my sister when she showed up unannounced during a storm, shivering and laughing about her car getting stuck two blocks away. We sat in the kitchen with steaming bowls while the wind rattled the windows, and she kept saying it tasted like something from a farmhouse cookbook. I didn't tell her I'd mostly improvised.

Ingredients

• Onion: The sweet base that makes everything else taste rooted and warm, diced small so it melts into the broth.
• Garlic: Just enough to add a quiet hum of flavor without shouting over the herbs.
• Carrots: They hold their shape and add a touch of sweetness that balances the cream beautifully.
• Celery: Brings that earthy, slightly bitter backbone that makes the soup feel grounded.
• Bell pepper: I like using red or orange for a hint of color and a mellow, sweet note.
• Potatoes: They thicken the broth naturally as they cook and make the soup more filling.
• Corn kernels: Frozen works just fine, and they add little bursts of sunshine even on the grayest days.
• Green beans: Chopped into bite-sized pieces, they give the soup a fresh, snappy texture.
• Vegetable or chicken broth: The soul of the soup, so use one that tastes good on its own.
• Heavy cream: This is what transforms it from vegetable soup into something you crave.
• Dried thyme: Woodsy and warm, it's the herb I reach for when I want something to taste like home.
• Dried rosemary: Just a little, because it can take over if you're not careful.
• Bay leaf: Adds a subtle depth you won't notice until you forget to add it one day.
• Olive oil: For starting everything off with a gentle sizzle.
• Fresh parsley: A handful chopped on top makes it look like you tried, even if you didn't.

Instructions

Start with the onion:

Heat the olive oil in a large pot over medium heat and add the diced onion. Let it cook for 3 to 4 minutes, stirring now and then, until it turns soft and see-through.

Wake up the garlic:

Toss in the minced garlic and stir for about a minute until your kitchen starts to smell irresistible.

Build the vegetable base:

Add the carrots, celery, and bell pepper, stirring occasionally for 5 to 7 minutes. You'll see them soften and start to release their sweetness.

Add the heartier vegetables:

Stir in the potatoes, corn, and green beans so everything gets coated in that fragrant oil.

Pour in the broth and herbs:

Add your broth, thyme, rosemary, and bay leaf, then bring it all to a boil. Lower the heat and let it simmer gently for 20 to 25 minutes until the potatoes are fork-tender.

Finish with cream:

Fish out the bay leaf, then stir in the heavy cream and let it heat through for another 5 minutes. The soup will turn silky and pale.

Season and serve:

Taste it, add salt and pepper until it sings, then ladle into bowls and scatter fresh parsley on top.

Save

One winter evening, I made a double batch and brought some to an elderly couple down the street who'd just lost power. They reheated it on their gas stove and called me the next morning to say it was the best thing they'd eaten all week. That's when I realized this soup wasn't just food, it was the kind of thing you share when words aren't enough.

Making It Your Own

This soup is forgiving in the best way. If you have leftover roasted vegetables, toss them in. If you want it heartier, stir in shredded rotisserie chicken or sliced smoked sausage during the last few minutes. I've made it with whatever was about to go soft in the fridge, and it's never let me down.

Storing and Reheating

It keeps in the fridge for up to four days and tastes even better the next day once the flavors have mingled. You can freeze it too, just let it cool completely first and leave a little room in the container for expansion. When you reheat it, do it gently on the stove and give it a good stir, the cream might separate slightly but it'll come back together.

Serving Suggestions

I almost always serve this with a hunk of crusty bread or buttered sourdough toast for dipping. Sometimes I'll set out a little dish of grated Parmesan or a drizzle of good olive oil for people to finish their bowls however they like.

• A simple green salad with lemon vinaigrette makes it feel like a full meal.
• Oyster crackers or homemade croutons add a nice crunch.
• If you're feeling fancy, a swirl of pesto on top is stunning.

Save

This soup has become my go-to whenever the world feels a little too cold or complicated. I hope it finds a place in your kitchen on the kind of day when all you want is something warm, simple, and made with your own two hands.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days.

→ What vegetables work best in this soup?

The classic combination includes potatoes, carrots, celery, corn, and green beans, but feel free to add whatever vegetables you have on hand. Peas, butternut squash, or parsnips would all work beautifully.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Note that the texture may change slightly upon reheating, but the flavor remains delicious.

→ How do I make this dairy-free?

Simply substitute the heavy cream with unsweetened coconut cream, cashew cream, or your favorite plant-based alternative. The result will still be creamy and satisfying.

→ What can I serve with this soup?

Crusty bread, dinner rolls, or homemade biscuits are perfect for soaking up the creamy broth. A simple green salad on the side makes for a complete, comforting meal.

→ Can I add protein to make it more filling?

Certainly. Diced cooked chicken, sausage, or white beans can be added during the last 10 minutes of simmering. Ground beef or turkey browned beforehand also works well.