Amish Snow Day Soup (Printable)

Creamy vegetable soup with tender potatoes, carrots, and corn in a savory 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 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:

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 all ingredients.
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 another 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Tips:

01 -
  • It transforms whatever vegetables are lurking in your crisper drawer into something intentional and comforting.
  • The broth stays light enough to feel nourishing but the cream makes every spoonful feel indulgent.
  • It reheats beautifully, which means leftovers taste even better the next day when the flavors have melded.
  • You can have it on the table in under an hour without any fancy techniques or hard to find ingredients.
02 -
  • Do not skip removing the bay leaf before serving, biting into one is unpleasant and it has done its job by then.
  • Add the cream at the end and keep the heat low to prevent it from curdling or separating.
  • If your potatoes are different sizes, cut them uniformly so they cook at the same rate.
03 -
  • Taste your broth before you start, if it is bland, the soup will be too, so season it well from the beginning.
  • Let the soup sit for ten minutes after you finish cooking, the flavors deepen and everything settles into itself.
  • Use a potato masher to gently crush a few pieces of potato right in the pot for a thicker, creamier texture without adding flour.
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