Amish Snow Day Soup (Printable version)

Creamy vegetable soup with tender potatoes, carrots, and corn in a herb-infused broth.

# Ingredient List:

→ 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 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. Stir to combine evenly throughout the pot.
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 the soup and season with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you more time to sit by the window with a full bowl.
  • The cream makes it feel indulgent without being fussy, and one pot means less cleanup on a cold day.
  • It tastes even better the next day, so you're really just cooking once and eating twice.
02 -
  • Don't skip removing the bay leaf, no matter how rushed you feel; biting into one is genuinely unpleasant and will overshadow everything good about this soup.
  • The cream curdles if the temperature gets too high after you add it, so keep the heat low and just let it warm through gently.
  • This soup tastes better when cooled and reheated, so don't judge it harshly right after cooking—try it again the next day.
03 -
  • Cut all your vegetables before you start cooking—there's no time to chop while things are heating, and mise en place makes this feel less hectic.
  • If your soup looks too thin after simmering, you can mash some of the cooked potatoes against the side of the pot to thicken it naturally without added cornstarch or flour.
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