Amish Snow Day Cream Soup (Printable)

Tender vegetables in creamy broth with fragrant thyme create a cozy, velvety soup perfect for snowy days.

# 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 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 Make It:

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

# Helpful Tips:

01 -
  • It turns a pile of ordinary vegetables into something that tastes like you've been cooking all day, even though it takes less than an hour.
  • The cream doesn't just add richness, it smooths everything into this velvety texture that coats your spoon and warms you from the inside out.
  • You can throw in whatever's about to go soft in the crisper drawer and it still turns out beautifully.
02 -
  • Don't skip removing the bay leaf before you add the cream, I once left it in and someone nearly choked trying to figure out what the leathery thing in their spoon was.
  • If you add the cream while the soup is still boiling hard, it can break and look curdled, so always lower the heat first.
  • Taste the soup before and after adding cream, the dairy will dull the seasoning and you'll almost always need more salt at the end.
03 -
  • If you want a thicker soup, mash a few of the potato pieces against the side of the pot with your spoon before adding the cream.
  • Always use full-fat heavy cream, the lower fat versions can separate and turn grainy when heated.
  • Let the soup rest off the heat for five minutes before serving, it helps the flavors settle and the temperature become spoon-friendly.
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