P R Soup Potato Rice Soup
Warm, hearty, and comforting, P R Soup Potato Rice Soup is the ultimate bowl of coziness you’ve been craving. This satisfying recipe combines the creamy richness of russet potatoes, tender white rice, and wholesome vegetables like carrots, celery, and onion, all simmered in a savory chicken or vegetable broth infused with aromatic bay leaf and thyme. A quick blend creates a velvety texture while leaving some delightful chunks for added depth. Optional heavy cream lends a luxurious finish, while a sprinkle of fresh parsley adds a bright, herbaceous touch. Ready in just an hour, this versatile soup is perfect for weeknight dinners or a crowd-pleasing lunch. Pair it with crusty bread for the ultimate comfort meal! Keywords: potato rice soup, creamy potato soup, hearty soup recipe, comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 large Yellow onion, finely diced
- 3 Garlic cloves, minced
- 3 medium Russet potatoes, peeled and diced
- 1 medium Carrot, peeled and diced
- 1 large Celery stalk, diced
- 6 cups Chicken or vegetable broth
- 0.5 cup White rice
- 1 Bay leaf
- 0.5 teaspoon Dried thyme
- 0.5 cup Heavy cream (optional)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the diced potatoes, carrot, and celery to the pot. Stir and sauté for another 3-4 minutes.
Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged.
Stir in the white rice, bay leaf, and dried thyme. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the potatoes and rice are tender.
Remove the bay leaf and use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks intact. Alternatively, remove 2 cups of the soup, blend it in a countertop blender, and return it to the pot.
If using heavy cream, stir it into the soup at this stage and allow it to heat through for 2-3 minutes.
Season the soup with salt and ground black pepper to taste.
Serve the soup hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 7945 mg | 345% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.3 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 428 mg | 33% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4487 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
