Amish Snow Day Soup

This is the kind of soup that makes you want to curl up by the fire with a good book!    Our Amish Snow Day Soup is packed with all the good stuff – hearty potatoes, sweet corn, tender carrots, and savory bacon – it’s like a warm hug in a bowl. Perfect for those days when you just need something comforting and utterly delicious!

**Amish Snow Day Soup**

**Ingredients:**

  1 tablespoon olive oil or butter

*   8 ounces bacon, diced

*   1 large onion, chopped

*   2 carrots, peeled and diced

*   2 celery stalks, diced (optional, but adds great flavor!)

*   4 cups chicken broth (or vegetable broth for a vegetarian option before adding bacon)

*   4 cups potatoes, peeled and cubed (about 1.5 lbs)

*   1 teaspoon dried thyme

*   1/2 teaspoon dried rosemary

*   Salt and freshly ground black pepper to taste

*   2 cups milk (or half-and-half for extra creaminess)

*   1 cup frozen or fresh corn kernels

*   2 tablespoons all-purpose flour or cornstarch (optional, for thickening)

*   Fresh parsley, chopped, for garnish (optional)

**Instructions:**

**Crisp the Bacon:** In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.

2.  **Sauté the Veggies:** Add the chopped onion, diced carrots, and celery (if using) to the pot with the bacon grease. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.

3.  **Add Broth and Potatoes:** Pour in the chicken broth and add the cubed potatoes. Stir in the dried thyme and rosemary. Bring the soup to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

4.  **Thicken (Optional):** If you prefer a thicker soup, you can combine the flour or cornstarch with a little cold water to make a slurry, then whisk it into the simmering soup. Cook for another 2-3 minutes until thickened.

5.  **Add Creaminess and Corn:** Stir in the milk (or half-and-half) and the corn kernels. Heat gently until the soup is warmed through – do not let it boil after adding the milk.

6.  **Season and Serve:** Season generously with salt and freshly ground black pepper to your taste. Ladle the soup into bowls.

7.  **Garnish:** Top each serving with some of the reserved crispy bacon and a sprinkle of fresh parsley, if desired.

Enjoy this comforting bowl of goodness! Let us know if you give it a try!