Amish Snow Day Soup (Printer-Friendly)

Velvety soup with tender vegetables, savory broth, cream, and thyme. A comforting, warm embrace on a chilly day.

# 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
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

# Method:

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 to combine all vegetables evenly.
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 another 5 minutes until heated through.
07 - Taste and season with salt and pepper as desired. Serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • It turns whatever vegetables you have lingering in your crisper drawer into something that feels like an intentional cozy meal
  • The cream gets stirred in at the very end, creating these gorgeous velvety ribbons throughout the broth that make every spoonful feel luxurious
  • Its one of those rare soups that actually freezes beautifully, so you can pull out a taste of snow day comfort any time you need it
02 -
  • Letting the soup cool slightly before adding the cream prevents it from separating and looking curdled
  • The vegetables will continue absorbing liquid as the soup sits, so it may thicken up in the fridge—thin with a splash of broth when reheating
03 -
  • Cut all your vegetables into roughly the same size so they cook evenly and no one gets a mouthful of undercooked potato
  • Taste your broth before adding salt—some brands are much saltier than others, and you can always add more but cant take it away
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