Rice and potato soup

Name: Rice and potato soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 3 tablespoons olive oil; 2 medium potatoes; 1 medium onion; 2 medium carrots; 2 ribs celery; 2 cloves garlic; 1 tablespoon tomato paste; 80 oz fl (10 cups) hot water; 2 bay leaves; 3 tablespoons Knorr chicken bouillon; ¼ teaspoon pepper; 200 g (1 cup) long-grain rice

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
6
Calories
258 kcal
Course
Main Course
Cuisine
International

Rice and potato soup

Deacon Moody

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This comforting rice and potato soup recipe is incredibly easy to make and packed with flavor. Simple ingredients like onion, carrot, celery, garlic, tomato paste, and chicken bouillon (knorr recommended) create a flavorful base, while potatoes and rice add textures. A bay leaf infuses the soup with a touch of herbal fragrance. Serve the soup as a light stand-alone dish with saltine crackers or a crusty loaf of bread.

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Ingredients

Servings

3 tablespoons olive oil
2 medium potatoes , peeled and diced small
1 medium onion , small diced
2 medium carrots , shredded
2 ribs celery , halved crosswise
2 cloves garlic , minced
1 tablespoon tomato paste
80 oz fl (10 cups) hot water (you can also use chicken stock; just make sure to adjust the chicken bouillon to taste)
2 bay leaves
3 tablespoons Knorr chicken bouillon (to taste)
¼ teaspoon pepper (to taste)
200 g (1 cup) long-grain rice

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Instructions

In a deep pot or large saucepan, heat the olive oil over medium heat.
Add the potatoes and cook, turning occasionally, until browned, about 5 to 10 minutes.
Add the onions, carrots, and celery. Cook for 2-3 minutes over medium heat, stirring with a basting spoon or wooden spoon. (Note: Potatoes may stick slightly to the bottom of the pan, but don't worry; they’ll take on added flavor as long as you don’t let them burn.)
Add the minced garlic and cook for 1 minute.
Add the chicken bouillon and tomato paste and stir well.
Pour in the hot water, add the bay leaves, and season with pepper.
Cover the pot and simmer over medium-low heat for 40 minutes, stirring occasionally.
Add the rice and continue to cook for 12 minutes, or until the rice is tender.
Remove and discard the celery and bay leaves.
Taste and adjust the seasoning as needed before serving.