Amish Snow Day Soup (Printable)

Velvety vegetable soup with cream and thyme - traditional Amish comfort for snowy 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, frozen, or canned)
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 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.
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.
08 - Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that tastes like you spent all day in the kitchen.
  • The cream swirls in at the end and transforms everything into pure comfort.
  • You can toss in whatever vegetables need using up and it still turns out right.
  • It reheats beautifully, sometimes tasting even better the next day.
02 -
  • Don't rush the onions at the start, those few extra minutes of browning make the whole pot taste richer.
  • Add the cream off the heat or on very low, high heat can make it separate and look broken.
  • If your potatoes are really starchy, the soup will thicken as it sits, just thin it with a splash of broth when reheating.
03 -
  • Taste the soup before adding salt, especially if your broth is already well seasoned.
  • For a thicker soup, mash a few of the potatoes against the side of the pot before adding the cream.
  • Fresh thyme instead of dried will make the whole pot smell like a garden, use about a tablespoon of leaves.
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