In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add a chopped medium onion and 2 minced garlic cloves, sautéing for about 3–5 minutes until the onion is translucent and fragrant.

Next, add 2 cups of diced Russet potatoes to the pot, stirring briefly to combine them with the aromatic mixture. Pour in 4 cups of vegetable broth, bringing the mixture to a rolling boil.

Once boiling, cover and reduce heat to low, allowing it to simmer for 15–20 minutes until the potatoes are tender enough to pierce easily with a fork.

Once the potatoes are tender, stir in 1 cup of heavy cream (or almond milk for a dairy-free option), followed by 1 cup each of sweet corn and peas.

Allow the soup to cook for an additional 5 minutes, stirring gently to incorporate all the ingredients.

Finally, season your Amish Snow Day Soup with salt and pepper to taste, simmer for a few more minutes, then serve warm.