Description

Amish Snow Day Soup is a comforting, creamy vegetable soup featuring tender potatoes, sweet peas, and corn in a savory broth enriched with butter, milk, and cream. Perfect for chilly days, this hearty soup is easy to make on the stovetop and delivers warm, home-style goodness in every bowl.

Ingredients

Main Ingredients

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 cups diced potatoes
3 cups chicken broth
1 cup whole milk
1 cup heavy cream
½ cup frozen peas
½ cup frozen corn
½ teaspoon dried thyme
Salt and pepper to taste
¼ cup chopped fresh parsley (optional)

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Instructions

Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add Garlic: Stir in the minced garlic and cook for another minute, until fragrant and aromatic.
Simmer the Potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Add Dairy & Vegetables: Pour in the whole milk and heavy cream, then add the frozen peas and corn. Stir everything together to combine evenly.
Season the Soup: Sprinkle in the dried thyme, then season with salt and pepper according to your taste preferences.
Finish Cooking: Allow the soup to simmer gently on low heat for 5-10 more minutes so the flavors meld beautifully and the soup thickens slightly.
Serve & Enjoy: Ladle the hot soup into bowls and garnish with the chopped fresh parsley if desired. Serve immediately for a cozy, satisfying meal.

Notes

You can substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
For a vegetarian option, replace chicken broth with vegetable broth.
Adding diced carrots or celery can introduce more texture and flavor.
This soup pairs wonderfully with crusty bread or a simple green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.