Amish Snow Day Cream Soup (Printable)

Creamy vegetable soup with tender potatoes, carrots, and herbs in a rich 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 & 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

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

# Expert Tips:

01 -
  • It turns whatever vegetables are lurking in your crisper drawer into something people will ask for by name.
  • The creamy broth feels indulgent but comes together with pantry staples and no fuss.
  • It reheats beautifully, which means lunch is already handled for the next three days.
  • One pot is all you need, and cleanup takes about as long as it does to finish your bowl.
02 -
  • Don't skip sauteing the onion and garlic first, because that step builds the flavor foundation the whole soup rests on.
  • If you add the cream too early, it can break or curdle, so wait until the vegetables are fully cooked.
  • Taste before you season, because some broths are saltier than others and you can always add more but you can't take it back.
03 -
  • Cut all your vegetables roughly the same size so they cook at the same rate and you don't end up with mushy carrots and crunchy potatoes.
  • If you want a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cream.
  • Always taste the soup after adding the cream, because the dairy can dull the seasoning and you might need another pinch of salt.
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