Description
This Amish Snow Day Soup is a hearty and comforting dish perfect for chilly days, offering big flavor with minimal fuss. It’s a budget-friendly, creamy potato soup designed to warm and satisfy families.
Ingredients
- 60 g (4 tablespoons) unsalted butter, divided
- 1 large (about 180 g) yellow onion, finely diced
- 2 (about 120 g) celery stalks, finely diced
- 900 g (2 pounds) Russet or Yukon Gold potatoes, peeled and cubed
- 1.2 liters (5 cups) vegetable broth
- 60 g (0.5 cup) all-purpose flour, divided
- 500 ml (2 cups) whole milk, divided
- 1.5 teaspoons fine sea salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper, plus more to taste
- 240 g (2 cups) shredded sharp cheddar cheese
- 10 g (2 teaspoons) smoked paprika, plus extra for garnish
- 0.5 teaspoon cayenne pepper, optional
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- Prepare the Soup Base: In a large, heavy-bottomed pot or Dutch oven, melt 30 g (2 tablespoons) of butter over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 8-10 minutes.
- Add Potatoes and Broth: Stir in the cubed potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken the Soup: In a small bowl, whisk together 30 g (0.25 cup) of the all-purpose flour with 125 ml (0.5 cup) of the milk until smooth to create a slurry. Gradually whisk this slurry into the simmering soup. Continue to stir gently until the soup thickens slightly and coats the back of a spoon, about 3-5 minutes.
- Add Remaining Milk and Seasoning: Stir in the remaining 375 ml (1.5 cups) of milk. Season the soup with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper. Continue to simmer gently for another 5 minutes, stirring occasionally, ensuring it does not boil after adding the milk. Taste and adjust seasoning as needed.
- Make the Smoked Paprika & Cheddar Swirl: While the soup simmers, in a separate small saucepan, melt the remaining 30 g (2 tablespoons) of butter over medium-low heat. Whisk in the remaining 30 g (0.25 cup) of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the remaining 125 ml (0.5 cup) of milk until smooth and thickened, about 2-3 minutes.
- Infuse with Cheese and Spices: Remove the saucepan from the heat. Add the shredded cheddar cheese, smoked paprika, and cayenne pepper (if using) to the milk mixture. Stir continuously until the cheese is completely melted and the sauce is smooth, creamy, and a vibrant golden-orange color. Season with a pinch of salt if desired.
- Serve and Swirl: Ladle the hot soup into individual deep ceramic bowls. Spoon generous ribbons of the warm Smoked Paprika & Cheddar Swirl over the surface. Gently swirl the cheese sauce into the soup. Garnish each serving with a light dusting of extra smoked paprika and a sprinkle of finely chopped fresh chives.
Notes
To save time, use pre-chopped mirepoix, dice potatoes ahead of time and store in cold water, and pre-measure dry ingredients. For a different twist, add crisp bacon bits to the cheddar swirl or finely chopped broccoli florets to the soup during simmering. Ensure the soup does not boil after adding the milk in Step 4.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300-350 g)
- Calories: 400 calories
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg