Amish Snow Day Cream Soup (Printable Version)

A creamy vegetable soup with tender potatoes, carrots, and green beans in a fragrant herb 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 & 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:

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 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 20-25 minutes until vegetables are tender.
06 - Remove bay leaf. Stir in heavy cream and cook for 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.

# Expert Advice:

01 -
  • It transforms everyday vegetables into something that feels indulgent and comforting without any fuss.
  • The soup tastes even better the next day, which means leftovers are actually something to look forward to.
  • You can toss in whatever vegetables are lingering in your crisper and it still turns out beautifully.
02 -
  • Don't skip removing the bay leaf before adding the cream, I once left it in and someone nearly choked on it at dinner.
  • If the soup feels too thick after sitting, just add a splash of broth or water when reheating and it comes right back to life.
  • Let the onions cook until they're truly soft, rushing this step means the soup won't have the same depth.
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • If you want a thicker soup, mash a few of the potato pieces against the side of the pot before adding the cream.
  • Always taste the soup after adding the cream, because the richness can dull the seasoning and you'll likely need a bit more salt.
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