Description
Amish Snow Day Soup is a warm, comforting creamy potato soup loaded with tender potatoes, sweet peas, and corn, enriched with a buttery aromatic base and finished with fresh herbs. Perfect for chilly days, this hearty soup combines simple ingredients to create a satisfying meal that’s both easy to prepare and delicious.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
Soup Ingredients
- 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
Garnish
- ¼ cup chopped fresh parsley (optional)
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 the onion becomes soft and translucent, providing a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, until the garlic is fragrant but not browned, enhancing the aroma of the soup.
- Simmer the Potatoes: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
- Add Dairy & Vegetables: Pour in the whole milk and heavy cream, then add the frozen peas and corn. Stir to evenly combine all ingredients, allowing the soup to become creamy and colorful.
- Season the Soup: Add the dried thyme, salt, and pepper to taste. Adjust seasoning as needed to suit your preference.
- Finish Cooking: Let the soup simmer on low heat for an additional 5-10 minutes to meld the flavors and ensure the vegetables are heated through.
- Serve & Enjoy: Ladle the hot soup into bowls, garnish with chopped fresh parsley if desired, and serve immediately for a comforting meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can use fresh peas and corn if available, just add them during the last few minutes of simmering.
- If you prefer a thicker soup, mash some of the potatoes before adding the dairy.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent curdling of the dairy.
