Amish Snow Day Soup

The first bowl I ever made of this soup happened on a Sunday morning when the power had flickered twice and I knew we'd be stuck inside. I pulled every vegetable from the crisper drawer, not caring if they matched, and started chopping while the wind rattled the kitchen window. By the time the cream swirled into the broth, the whole house smelled like thyme and comfort. My husband wandered in, still in his slippers, and said it smelled like someone's grandmother lived here. I took that as the highest compliment.

I made this for a neighbor once after she'd had surgery, and she called me two days later asking for the recipe. She said her kids, who normally turned their noses up at anything green, had gone back for seconds. That's when I realized this soup has a quiet magic to it. It doesn't announce itself, but it wins people over without trying. Now I keep the ingredients on hand just in case someone needs something warm and easy to love.

Ingredients

• Onion: The foundation of the flavor, this becomes sweet and mellow as it softens in the olive oil.
• Garlic: Just two cloves give the broth a warm, savory backbone without overpowering the vegetables.
• Carrots: They add natural sweetness and a bit of color that makes the soup feel cheerful.
• Celery: This brings a subtle earthiness and helps balance the richness of the cream.
• Bell Pepper: I use red or yellow for a hint of sweetness, but green works if that's what you have.
• Potatoes: They thicken the broth slightly as they cook and make the soup hearty enough to be a meal.
• Corn Kernels: Frozen works perfectly here and adds little bursts of sweetness in every bite.
• Green Beans: Fresh or frozen, they give the soup a bit of bite and keep it from feeling too soft.
• Vegetable or Chicken Broth: This is the canvas, so use a good one if you can or make your own if you're feeling ambitious.
• Heavy Cream: It turns the broth silky and makes the whole thing feel like a hug in a bowl.
• Dried Thyme: This herb is the soul of the soup, woodsy and warm without being too strong.
• Dried Rosemary: Just a teaspoon adds a piney note that makes the kitchen smell like winter in the best way.
• Bay Leaf: It deepens the flavor quietly, and you'll notice if you forget it.
• Olive Oil: For sautéing the aromatics and starting everything off on the right foot.
• Fresh Parsley: A handful chopped on top makes it look bright and taste a little fresher.

Instructions

Start with the Aromatics:

Heat the olive oil in a large pot over medium heat, then add the diced onion and let it cook until it turns soft and translucent, about 3 to 4 minutes. Stir in the garlic and let it cook for just a minute until the smell fills the kitchen.

Build the Vegetable Base:

Add the carrots, celery, and bell pepper to the pot and cook them for 5 to 7 minutes, stirring now and then, until they start to soften and release their sweetness. This step gives the soup its depth.

Add the Heartier Vegetables:

Toss in the potatoes, corn, and green beans, stirring everything together so the flavors start to mingle. It should look crowded and colorful.

Simmer in the Broth:

Pour in the broth, then add the thyme, rosemary, and bay leaf. Bring it all to a boil, then lower the heat and let it simmer gently for 20 to 25 minutes until the potatoes are tender when you poke them with a fork.

Finish with Cream:

Fish out the bay leaf, then stir in the heavy cream and let the soup cook for another 5 minutes until it's heated through and velvety. Taste it and add salt and pepper until it feels just right.

Serve and Garnish:

Ladle the soup into bowls and scatter fresh parsley over the top. Serve it hot with crusty bread if you have it.

Save

One snowy afternoon, I made a double batch of this soup and delivered jars of it to three different friends who were all having rough weeks. Each one texted me later that night, and all three said nearly the same thing (it felt like a hug). I hadn't planned it that way, but I realized that's exactly what this soup is. It's the kind of food that says I care without needing a card or a speech.

How to Make It Your Own

This soup is forgiving and flexible, which is part of why I love it. If you have leftover roasted vegetables, toss them in during the last few minutes of cooking. I've added everything from zucchini to butternut squash, and it always works. For extra protein, stir in shredded rotisserie chicken or sliced smoked sausage just before you add the cream. If you want it thicker, mash a few of the potatoes against the side of the pot with your spoon. If you want it lighter, use half and half instead of heavy cream, though it won't be quite as luscious.

Storage and Freezing

This soup keeps beautifully in the fridge for up to five days, and the flavors actually deepen overnight. I store it in a big glass container and reheat it gently on the stove, adding a splash of broth if it's thickened up too much. You can freeze it too, but I recommend doing it before you add the cream since dairy can separate when frozen. Let it cool completely, then pour it into freezer safe containers and freeze for up to three months. When you're ready to eat it, thaw it in the fridge overnight, reheat it on the stove, and stir in fresh cream at the end.

Serving Suggestions

I almost always serve this with a thick slice of crusty bread or a warm biscuit for dipping. Sometimes I'll make grilled cheese sandwiches on the side, and we dunk them right into the bowls. A simple green salad with a tangy vinaigrette balances the richness of the cream nicely. If you're feeding a crowd, set out bowls of toppings like shredded cheese, crumbled bacon, or extra parsley so everyone can customize their bowl.

• Pair it with sourdough toast rubbed with garlic and butter.
• Serve alongside a crisp apple and cheddar salad for contrast.
• Top individual bowls with a drizzle of good olive oil and cracked black pepper.

Save

This soup has become my answer to cold days, bad moods, and empty refrigerators. It's the kind of recipe that makes you feel capable and cared for all at once.

Recipe FAQ

→ Can I make this dairy-free?

Yes, substitute the heavy cream with unsweetened coconut cream, cashew cream, or your favorite plant-based alternative for the same velvety texture.

→ What vegetables work best?

Onions, carrots, celery, potatoes, corn, and green beans create the classic base, but feel free to add whatever vegetables you have on hand.

→ How long does this keep?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Cool completely before freezing.

→ Can I add protein?

Absolutely. Cooked chicken, shredded turkey, or sliced sausage make excellent additions. Add during the last 10 minutes of simmering.

→ What should I serve with it?

Crusty bread, dinner rolls, or oyster crackers pair perfectly. A simple green salad rounds out the meal nicely.