Rice And Potato Soup Recipes

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RICE AND POTATO SOUP



Rice and Potato Soup image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 potatoes, peeled and diced
2 carrots, shredded
2 teaspoons tomato paste
10 cups hot chicken stock
2 bay leaves
Salt and freshly ground pepper
1 cup long grain rice
Grated Parmigiano

Steps:

  • In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
  • Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
  • Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.

POTATO RICE SOUP



Potato Rice Soup image

Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)

Provided by winkki

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
4 tablespoons olive oil
1 medium onion, chopped
1 large potato, peeled &, diced
1 cup cooked rice
2 cups vegetable broth
2 cups water
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon grated parmesan cheese (optional)

Steps:

  • In lg. saucepan, saute garlic in oil until light brown.
  • Add remaining ingredients except cheese.
  • Stir, bring to boil; simmer 1 hr, stirring occasionally.
  • Stir in cheese just before serving, if desired.

Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3

WILD RICE POTATO SOUP



Wild Rice Potato Soup image

You need to have 2 cups of cooked wild rice for this recipe. You might want to use this recipe by Tish, Recipe #106087 to cook your rice.

Provided by Charlotte J

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 slices bacon (or more, to your taste)
1 onion, diced
4 potatoes, diced
1 carrot, diced (for color)
1 stalk celery, diced
1 (10 3/4 ounce) can cream of potato soup
2 cups milk
1 cup shredded American cheese (if you use Velveeta cube it small)
2 cups cooked wild rice
salt

Steps:

  • Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
  • In a large pan add onion, patatoes, carrot, and celery.
  • Just barely cover veggietables with water and simmer until tender.
  • Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
  • Heat.
  • Salt to your taste.
  • Serve.

Nutrition Facts : Calories 415.4, Fat 9.2, SaturatedFat 4.5, Cholesterol 25, Sodium 514.4, Carbohydrate 71.5, Fiber 7.5, Sugar 5.5, Protein 13.8

P.R.SOUP (POTATO RICE SOUP)



P.r.soup (Potato Rice Soup) image

A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you. Make sure you use uncooked rice in this recipe. Serve with additional grated cheese. Note: I've read the reviews and adjusted the liquid.

Provided by Chocolatl

Categories     Potato

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 9

1 garlic clove
4 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and diced
1 cup rice, uncooked
2 cups chicken broth
2 -4 cups water
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated

Steps:

  • Heat oil in a pot and saute garlic until golden brown.
  • Add onion, potato, rice, broth, parsley, and 2 cups water.
  • Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
  • Add more water if soup appears too thick.
  • Stir in cheese and serve.

Nutrition Facts : Calories 373.2, Fat 14.9, SaturatedFat 2.4, Cholesterol 1.1, Sodium 401.7, Carbohydrate 51.4, Fiber 2.4, Sugar 2, Protein 7.6

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