Amish Snow Day Soup (Printable)

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

# What You 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 Seasonings

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:

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 season with salt and pepper as desired.
08 - Ladle hot soup into bowls and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • It transforms everyday vegetables into something that tastes like you've been simmering it all day, even though it takes less than an hour.
  • The cream makes it luxurious without being heavy, and the thyme adds a warmth that feels like sitting by a fireplace.
  • You can throw in whatever vegetables are hiding in your crisper drawer and it still turns out perfect.
02 -
  • Don't skip removing the bay leaf before adding the cream, I once left it in and someone nearly choked on it during dinner.
  • Add the cream at the end and keep the heat low, or it can curdle and turn grainy instead of silky.
  • If your potatoes are different sizes, the smaller pieces will break down and thicken the broth naturally, which is actually a good thing.
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 splash of broth or milk when reheating instead of adding water, which dilutes the flavor.
  • Taste the soup after adding the cream because the dairy can dull the seasoning, and you'll almost always need a pinch more salt and pepper.
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