Save The kitchen window was fogged over completely, and outside the snow kept falling in thick, silent waves. I had a pile of vegetables on the counter and no real plan, just the kind of restlessness that comes when you're stuck indoors and need to do something with your hands. That's when I remembered my neighbor mentioning her grandmother's snow day soup, something simple the Amish made when winter locked them in. I started chopping, and the smell of onions hitting hot olive oil filled the quiet house with purpose.
I made this the day my sister showed up unexpectedly with her kids, all of them shaking snow off their coats in the entryway. We sat around the table with mismatched bowls, dipping bread into the creamy broth, and nobody said much because they were too busy eating. One of the kids asked if we could have it again tomorrow, and my sister just looked at me and smiled. It became our official snow day tradition after that.
Ingredients
- Medium onion, diced: This is your flavor foundation, so let it soften slowly and turn sweet before moving on.
- Garlic, minced: Two cloves add just enough sharpness without taking over, and they smell incredible when they hit the pan.
- Carrots, sliced: They sweeten as they simmer and add color that makes the soup feel brighter.
- Celery, diced: Don't skip this, it brings a subtle depth that you'd miss if it wasn't there.
- Bell pepper, chopped: I use whatever color I have, and it adds a faint sweetness and a bit of texture.
- Potatoes, peeled and diced: These make the soup hearty and release enough starch to thicken the broth naturally.
- Corn kernels: Frozen works perfectly and adds little bursts of sweetness in every spoonful.
- Green beans, chopped: They hold their shape and give you something to bite into.
- Vegetable or chicken broth: Use good broth here, it's the backbone of the whole pot.
- Heavy cream: This transforms the soup from simple to luxurious without any extra work.
- Dried thyme: Earthy and slightly floral, it's the scent that makes this feel like an old recipe.
- Dried rosemary: Just enough to add warmth without overwhelming the other flavors.
- Bay leaf: It deepens everything quietly, just remember to fish it out before serving.
- Olive oil: For starting the vegetables with a bit of richness.
- Fresh parsley, chopped: A handful on top makes it look finished and adds a fresh note.
Instructions
- Start with the onion:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and let it cook for 3 to 4 minutes until it turns translucent and soft. You'll know it's ready when the kitchen starts to smell warm and inviting.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't brown. The fragrance should hit you right away.
- Cook the first vegetables:
- Add the carrots, celery, and bell pepper, and cook for 5 to 7 minutes, stirring now and then. They should start to soften and release their sweetness.
- Add the heartier vegetables:
- Toss in the potatoes, corn, and green beans, stirring everything together so it's evenly mixed.
- Simmer in the broth:
- Pour in the broth, then add the thyme, rosemary, and bay leaf. Bring it all to a boil, then turn the heat down low and let it simmer for 20 to 25 minutes until the potatoes are fork tender.
- Finish with cream:
- Remove the bay leaf, then stir in the heavy cream and cook for another 5 minutes until everything is heated through and the soup looks silky.
- Season and serve:
- Taste it and add salt and pepper until it feels balanced. Ladle into bowls and sprinkle fresh parsley on top.
Save There was an afternoon when I made this and realized halfway through that I was out of potatoes, so I used sweet potatoes instead. It turned out even better, a little sweeter and more interesting, and now I make it that way on purpose sometimes. That's the thing about this soup, it forgives you and often rewards your improvisation.
Making It Your Own
I've thrown in leftover roasted vegetables, added a handful of spinach at the end, even stirred in cooked rice when I needed to stretch it further. If you want protein, shredded rotisserie chicken or sliced sausage works beautifully. This recipe doesn't demand precision, it just asks you to pay attention and taste as you go.
Storing and Reheating
The soup keeps in the fridge for about four days, and it tastes even better the next day once the flavors have mingled. You can freeze it too, just let it cool completely and leave a little room in the container for expansion. When you reheat it, do it gently on the stove and stir often so the cream doesn't separate.
Serving Suggestions
I almost always serve this with crusty bread, the kind you can tear apart and dip into the broth. A simple green salad on the side balances the richness, and sometimes I'll set out butter and sea salt for the bread. It's the kind of meal that doesn't need much else.
- Warm the bowls before ladling in the soup so it stays hot longer.
- Double the recipe if you're feeding a crowd or want leftovers for the week.
- Taste it one more time before serving and adjust the salt, it makes all the difference.
Save This soup has pulled me through more cold days than I can count, and it never feels like work to make. I hope it becomes one of those recipes you reach for without thinking, the kind that makes your house smell like home.
Recipe FAQs
- → What makes Amish snow day soup special?
The combination of heavy cream and aromatic herbs like thyme and rosemary creates an exceptionally velvety, rich broth that perfectly complements the medley of tender vegetables.
- → Can I make this soup dairy-free?
Yes, simply substitute the heavy cream with unsweetened plant-based cream or coconut milk for a dairy-free version that maintains the creamy texture.
- → How long does this soup keep in the refrigerator?
This soup stores well in the refrigerator for 3-4 days in an airtight container. The flavors often develop and improve after sitting overnight.
- → Can I add protein to make it more filling?
Absolutely. Cooked chicken, sausage, or white beans can be added during the last 10 minutes of simmering for extra protein and heartiness.
- → What vegetables work best in this soup?
While the classic combination includes potatoes, carrots, celery, corn, and green beans, you can use almost any vegetables you have on hand. Root vegetables, peas, and diced squash all work beautifully.