Amish Snow Day Cream Soup (Printable)

A warm, velvety blend of tender vegetables in creamy herb broth, perfect for cold weather comfort.

# 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 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

→ For 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 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 an additional 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Tips:

01 -
  • It uses whatever vegetables you already have in the fridge, so nothing goes to waste.
  • The cream makes it feel indulgent without being heavy or complicated.
  • It comes together in under an hour and fills the house with the smell of thyme and butter.
  • Leftovers taste even better the next day after the flavors have had time to settle.
02 -
  • Don't skip the step of sautéing the vegetables first, it builds a layer of flavor that raw vegetables dumped into broth can't match.
  • If you add the cream while the soup is boiling, it can curdle, so always lower the heat first.
  • Taste the soup after adding cream because the richness can dull the seasoning, and you'll likely need more salt.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and nothing turns to mush while other pieces stay hard.
  • Use full fat cream, the lower fat versions can separate when heated and won't give you that velvety texture.
  • If you're freezing the soup, leave out the cream and add it fresh when you reheat so it doesn't break.
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