Amish Snow Day Soup (Printable)

A creamy, comforting soup loaded with tender vegetables and aromatic herbs, perfect for warming up on cold winter days.

# 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 & 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 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans. Stir thoroughly to combine.
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. Stir in heavy cream and cook for 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It turns whatever vegetables you have into something that tastes intentional and cozy.
  • The cream makes it feel indulgent without any fussiness or fancy technique.
  • It's the kind of soup that makes people linger at the table even after their bowls are empty.
02 -
  • Don't skip sautéing the vegetables first, that's where the flavor starts to build.
  • If you add the cream while the soup is boiling hard, it can break and look grainy, so keep the heat low.
03 -
  • Cut all your vegetables about the same size so they cook evenly and every spoonful has a little bit of everything.
  • If the soup tastes flat at the end, a squeeze of lemon juice or a splash of white wine vinegar will brighten it right up.
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