Description
Amish gma soup is simplicity itself—just chop, simmer, and stir for a cozy meal in under 30 minutes. Perfect for busy weeknights or lazy weekends, this soup shines with its creamy texture and homestyle goodness.
Ingredients
Scale
- 4 slices beef, chopped
- 1 medium onion, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or russet)
- 2 cups peeled and chopped carrots
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, fry chopped beef until crisp. Remove with a slotted spoon, leaving rendered fat in the pot.
- Add onion, celery, and garlic to the beef fat. Sauté until softened, about 5 minutes.
- Stir in potatoes, carrots, and corn. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until veggies are tender.
- In a small bowl, whisk flour into milk until smooth. Slowly whisk the mixture into the simmering soup. Cook for 2–3 minutes until slightly thickened.
- Stir cooked beef back into the pot. Taste and season with salt and pepper. Ladle into bowls, garnish with fresh parsley, and enjoy!
Notes
Use homemade broth for more depth. Adjust thickness to preference by modifying the milk-flour ratio. Veggie swaps like sweet potatoes or peas can be used. Add the milk mixture at the end to prevent curdling. For extra flavor, add smoked paprika or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Amish
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg