Forgetting to season at the end is crucial. The ham and broth bring salt, so always wait until the very end, after the cream is added and the soup is done, to taste and adjust with salt and pepper. I once salted the pot at the beginning and ended up with a painfully salty soup because the ham broth reduced. Season last.
Serving Suggestions
I love serving this soup in deep, wide bowls with a side of warm, crusty bread for dipping. A simple loaf of French bread or soft dinner rolls are perfect for soaking up every last drop of the creamy broth. Sometimes, I’ll make a batch of fluffy buttermilk biscuits—tearing a warm biscuit into the soup is pure comfort food heaven.
For a heartier meal, I serve it alongside a simple green salad dressed with a bright, tangy vinaigrette. The crisp, acidic salad cuts through the richness of the soup perfectly, making the whole meal feel balanced and complete. A few cherry tomatoes and some cucumber in the salad add a nice fresh contrast.
I often garnish each bowl with a little extra: a sprinkle of fresh chopped parsley or chives adds a pop of color and freshness. A grind of black pepper on top is a must. For those who like a bit of texture, a handful of buttery crackers crumbled over the top just before eating adds a delightful salty crunch.
Leftovers make a fantastic lunch. I pack a thermos full of hot soup for my husband on cold days. It reheats beautifully and feels like a warm gift in the middle of a busy workday. It’s one of those meals that tastes just as good, if not better, the next day.
Variations & Customizations
For a “Clean Out the Fridge” version, I add other vegetables. A cup of frozen corn or peas thrown in with the cream adds sweetness and color. Finely chopped kale or spinach stirred in during the last 2 minutes of cooking is a great way to add greens. The soup is wonderfully forgiving of extra veggies.
You can easily make this soup with leftover holiday turkey instead of ham. Use turkey broth if you have it, or chicken broth, and add a pinch of sage or poultry seasoning to complement the turkey. It’s a fantastic way to use up every last bit of a Thanksgiving or Christmas bird in a new, delicious way.
For a richer, cheesier twist, stir in 1 to 1 1/2 cups of shredded sharp cheddar cheese at the very end, after you’ve turned off the heat. Let it melt slowly into the hot soup. This creates a decadent, cheesy chowder that’s irresistible. A little sprinkle of crispy bacon on top takes it over the top.
If you need a lighter version, you can use 2% milk instead of whole milk and skip the heavy cream, using all milk instead. The soup will be less rich but still creamy and satisfying. You can also use a light butter alternative, though the flavor won’t be quite as deep and round.
How to Store, Freeze & Reheat
Storing leftovers is easy. Once the soup has cooled to room temperature, I transfer it to airtight containers. It keeps beautifully in the refrigerator for 3-4 days. The starch from the potatoes may cause it to thicken as it sits; just add a splash of broth or milk when reheating to bring it back to the perfect consistency.
This soup freezes fairly well, but with a caveat. The dairy can sometimes separate slightly upon thawing, and the potatoes may become a little grainy. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator. When reheating, do so gently over low heat and whisk well to re-emulsify.
The best way to reheat is on the stovetop over low to medium-low heat, stirring frequently. Do not let it boil vigorously, as this can cause the dairy to break. If using the microwave, heat in 1-minute intervals on medium power, stirring well between each, to ensure even heating and prevent scorching.
You can also freeze the soup base before adding the creamy roux. Prepare the vegetable and ham broth mixture, let it cool, and freeze. When ready to eat, thaw, reheat, and then make the butter-flour-milk mixture fresh and stir it in. This guarantees the creamiest possible texture.
Nutrition Information
Let’s talk about this soup honestly. It’s a hearty, comforting dish. The potatoes and vegetables provide complex carbohydrates, fiber, and vitamins. The ham offers protein. The butter, milk, and cream contribute fat and calories, which are part of what makes it so satisfying and warming—ideal for a cold “snow day” when your body needs fuel and comfort.
You can adjust the nutrition profile if needed. Use low-sodium broth and ham, swap the whole milk for 2%, and use half the amount of butter or a light butter spread. Increasing the proportion of carrots and celery can boost the vitamin content. The soup is very adaptable to different dietary needs while still being delicious.
A bowl of this soup is quite filling on its own due to the starch and protein. I find a moderate bowl, perhaps with a side salad or a piece of fruit, makes for a complete and balanced meal. It’s about enjoying this wholesome, homemade food as nourishing fuel that also feeds the spirit with its comforting nature.
In my kitchen, this recipe represents resourcefulness and care. It’s about making something deeply nourishing and delicious from simple, accessible ingredients. The value of a meal that brings warmth, sustenance, and a sense of peace during a storm—literal or metaphorical—is immeasurable. That is true nourishment.
FAQ Section
Can I make this soup in a slow cooker?
Yes, you can. Add the potatoes, carrots, celery, onion, ham, and broth to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until vegetables are tender. About 30 minutes before serving, make the roux and cream mixture on the stovetop, temper it with some hot broth, then stir it into the slow cooker. Cook on HIGH for another 30 minutes.
My soup is too thick. How can I thin it?
Simply stir in additional chicken broth, milk, or even water, a little at a time, until you reach your desired consistency. Reheat gently after adding. Remember, it will also thicken as it cools, so you may want to keep it slightly thinner than perfect if you plan on having leftovers.
Can I use frozen vegetables?
You can, but add them later. If using frozen diced carrots or a mixed veggie blend, add them during the last 30 minutes of simmering the soup base. Adding them at the beginning with the potatoes will make them mushy and they can release too much water, thinning your soup.
Is it okay to use evaporated milk instead of cream?
Yes, evaporated milk is a great substitute for heavy cream in soups. It provides a rich, creamy texture without the high fat content. Use one 12-ounce can of evaporated milk in place of the 1 cup of heavy cream and 1 cup of the whole milk. The flavor will be slightly different but still very good.
Why is it called “Snow Day” Soup?
From what I understand, it’s a traditional Amish or Mennonite recipe meant to be made from pantry and root cellar staples (potatoes, carrots, canned milk, ham) during long, snowed-in winters when you couldn’t get to the store. It’s hearty, warming, and uses what’s on hand to feed a family—the perfect storm-day meal.
Conclusion
Amish Snow Day Soup is more than a recipe to me; it’s a lesson in simplicity and a vessel of profound comfort. It has seen my family through actual blizzards and just regular, chilly Tuesdays that needed a little extra warmth. I hope this recipe finds a place in your kitchen, ready to simmer whenever you need a pot of uncomplicated, heartfelt nourishment. Now, go dice those potatoes—your own pot of cozy, creamy comfort is just a simmer away.