Amish Snow Day Soup (Printer-friendly)

Creamy vegetable soup with tender potatoes, corn, and green beans in a fragrant herb broth.

# Ingredient List:

→ 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 Steps:

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 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 garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It turns a random pile of vegetables into something silky and comforting without any fuss.
  • The cream melts into the broth in a way that makes every spoonful feel indulgent, even though it's mostly just veggies.
  • You can make it with whatever you have on hand, so nothing goes to waste and it still tastes like you planned it all along.
02 -
  • Don't skip peeling the potatoes, the skins can get slimy in the cream and ruin the smooth texture.
  • Add the cream at the end, not earlier, or it can curdle if it boils too hard.
  • If your broth is already salty, go light on the salt at the end and taste as you go.
03 -
  • Cut all your vegetables about the same size so they cook evenly and nothing gets mushy while other pieces stay hard.
  • Taste the soup before you add the cream, because once it's in, the flavors are harder to adjust.
  • If you're making this ahead, stop before adding the cream and stir it in when you reheat so it stays smooth and fresh.
Return