Amish Snow Day Soup (Printable)

Creamy vegetable soup with tender potatoes, corn, and green beans in a thyme-infused broth. Perfect for cold weather comfort.

# 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 and Dairy

09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste

→ Cooking and Garnish

15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped for garnish

# How to Make It:

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 thoroughly.
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 all vegetables are tender.
06 - Remove bay leaf. Stir in heavy cream and cook for an additional 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle into bowls and serve hot, garnished with fresh chopped parsley.

# Expert Hints:

01 -
  • It clears out your crisper drawer and turns random vegetables into something that tastes intentional and comforting.
  • The cream swirls in at the end and transforms plain broth into something silky you want to sip slowly.
  • It reheats beautifully, so you can make it once and eat it three times without any loss of flavor.
02 -
  • Don't add the cream too early or it can curdle, wait until the vegetables are fully cooked and the heat is low.
  • If your potatoes are older and starchy, they'll break down more and thicken the soup naturally, which is actually a good thing.
  • Always remove the bay leaf before serving, biting into one is unpleasant and it's easy to forget it's in there.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • If the soup feels too thick after sitting, thin it with a little extra broth rather than water, which can dilute the flavor.
  • Taste it right before serving, not just after adding the cream, because the seasoning can change as it sits.
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