Potato Rice Soup
Cozy up with a warm bowl of Potato Rice Soup, a comforting blend of hearty potatoes, tender rice, and aromatic vegetables simmered in a flavorful broth. This easy-to-make recipe combines pantry staples like long-grain white rice, dried herbs, and creamy milk (or a dairy-free alternative) to create a velvety soup with just the right amount of texture. Infused with garlic, onion, and a hint of thyme, every spoonful is bursting with homestyle goodness. Perfect as a quick weeknight meal or a satisfying starter, this one-pot dish is ready in under 45 minutes and is sure to be a family favorite. Garnish with fresh parsley for a rustic flourish, and enjoy the ultimate in soul-soothing comfort food!
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large carrot
- 2 celery stalks
- 1 medium onion
- 3 garlic cloves
- 1 cup long-grain white rice
- 6 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons butter (or olive oil)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
Instructions
Peel and dice the potatoes into 1-inch cubes. Dice the carrot, celery, and onion into small, even pieces. Mince the garlic cloves.
In a large pot, melt the butter (or heat olive oil) over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes, or until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes, vegetable broth, dried thyme, dried parsley, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and stir in the rice. Cover the pot with a lid and let it simmer for 15–20 minutes, or until the rice and potatoes are tender.
Remove the bay leaf and use a potato masher or an immersion blender to mash some of the potatoes directly in the pot. This will thicken the soup while leaving some chunks for texture.
Stir in the milk and let the soup simmer for 2–3 more minutes to combine the flavors. Taste and adjust seasonings if needed.
Ladle the soup into bowls and serve warm. For an extra touch, garnish with fresh parsley or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 353.0 g | 128% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 53.5 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 773 mg | 59% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7951 mg | 169% | |
*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.
