Amish Snow Day Soup (Printable)

Creamy vegetable soup with potatoes, carrots, and corn in a thyme-scented broth. Pure comfort in every spoonful.

# 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 & 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

# Directions:

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 and stir in heavy cream. 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 garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It turns a random collection of vegetables into something that tastes like you planned it all week.
  • The cream adds just enough richness without making it heavy, so you can have a second bowl without regret.
  • It's the kind of soup that gets better the next day, which means less work and more comfort when you need it most.
02 -
  • Don't add the cream too early or it might curdle when the soup boils, stir it in at the end when the heat is low.
  • 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.
  • Taste the soup before you add salt, especially if you're using store bought broth, because some brands are already pretty salty and you can always add more but you can't take it back.
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