The first time I made Amish Snow Day Soup, the world outside my window was a silent, swirling blanket of white. Inside, my kitchen became a sanctuary of warmth as the soup began to simmer. The aroma was pure, humble comfort: the earthy scent of potatoes, the sweet perfume of carrots and celery, and the rich, savory promise of ham. When I finally tasted it, thick and creamy yet somehow light, I understood its name. It wasn’t just soup; it was a warm, edible hug, a simple pot of sustenance meant to see you through the storm. It felt like wisdom from a simpler time, simmering right on my stove.
Why You’ll Love This Recipe
You will fall in love with this recipe because it is the very definition of pantry-to-pot comfort. It transforms a handful of basic, inexpensive ingredients into something profoundly satisfying and nourishing. It’s forgiving, incredibly easy to make, and the kind of meal that makes everyone feel cared for. In a world of complicated dishes, this soup is a beautiful reminder that the simplest foods, made with intention, are often the most soul-filling.
Ingredients
- 6 cups peeled and diced russet potatoes (about 4 medium)
- 2 cups diced carrots
- 1 cup diced celery
- 1 medium yellow onion, finely diced
- 2 cups diced cooked ham (leftover ham steak or a thick slice from the deli works)
- 6 cups chicken broth (low-sodium preferred)
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper (or to taste)
- Salt to taste (be careful, the ham and broth add salt)
The magic here is in the humble ingredients. Using starchy russet potatoes is key—they break down slightly and help thicken the soup naturally. The ham should be a good, smoky, cooked ham for the best flavor. And while you can use all milk, the heavy cream is what gives it that signature, luxurious “snow day” richness. Don’t be tempted to skip it; it makes the texture dreamy.
Equipment Needed
- Large stockpot or Dutch oven (at least 6 quarts)
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Potato peeler and knife
- Ladle
A heavy-bottomed Dutch oven is my champion for this recipe. It distributes heat evenly, preventing the potatoes from sticking to the bottom as they simmer. You’ll also need a separate saucepan for making the simple roux (the butter and flour mixture that thickens the soup). Trying to make the roux directly in the crowded soup pot was my first messy mistake—a separate pan gives you control.
Step-by-Step Instructions
First, I prepare my vegetables. I peel and dice the potatoes into small, bite-sized cubes—this ensures they cook evenly and start to thicken the broth. I dice the carrots, celery, and onion into similar-sized pieces. In my large Dutch oven, I combine the potatoes, carrots, celery, onion, and diced ham. I pour in the chicken broth and water, making sure everything is submerged. The pot looks so colorful and hearty already.
I set the pot over medium-high heat and bring it to a boil. Once it’s bubbling, I reduce the heat to a gentle simmer, cover the pot with a lid, and let it cook for 15-20 minutes. I want the potatoes and carrots to be just fork-tender, not mushy. While the veggies simmer, the smell starts to fill the kitchen—that beautiful, savory ham and vegetable perfume that promises good things.
While the soup base simmers, I make the creamy liaison. In my medium saucepan over medium heat, I melt the stick of butter. Once it’s foamy, I whisk in the flour. I cook this roux, whisking constantly, for about 2 minutes until it’s bubbly and smells a bit nutty. This cooks out the raw flour taste. Then, I slowly pour in the milk and cream while whisking vigorously to prevent any lumps from forming.(See the next page below to continue…)