Potato and Rice Soup, a true comfort food, simple and delicious recipe.
There are dishes that don’t follow trends and don’t need to be reinvented, and potato and rice soup is surely one of them.
Among the many dishes that soothe the soul and the taste buds, I can definitely recommend also the pea pasta and the lentil and potato soup.

Returning to this preparation, it is an essential recipe, made of few ingredients that always manages to win everyone over at the table. When I prepare this soup, I like to think of the old-fashioned kitchen, the everyday one, without waste, the potatoes, cut into small cubes, cook slowly and release their starch, creating a naturally creamy base. The rice is added later with the broth, gradually blending and transforming everything into a soft, enveloping dish, almost velvety.

It’s a recipe that doesn’t require great skills. The heat should be gentle, the cooking slow, and every now and then just stir to accompany the process. The aroma released is delicate, the kind that smells of home and simplicity.
I usually prepare it when I need something warm, when it’s cold outside, or when I feel the desire for warm and enveloping cooking. I always finish it with a drizzle of extra virgin olive oil raw and, if I feel like it, a sprinkle of parmesan or some croutons.

Difficulty: Easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Autumn, Winter

Ingredients

1/2 onion
2 tablespoons extra virgin olive oil
1 potato (large)
1 tablespoon tomato paste
1 cup carrots
1 cup rice
to taste salt

How to make Potato and Rice Soup

Wash and peel the potatoes and carrots, then cut them into not too large and regular cubes. Once done, set them aside for later. Slice the onion thinly and place it in the pot along with a swirl of olive oil, browning the onion for about 4-5 minutes.
At this point, add the diced potatoes and carrots, season with salt and pepper.
Continue cooking over gentle heat by adding the already hot vegetable broth for about 5-6 minutes. Let it simmer and add the tomato paste, then pour in the rice.
Cook for the time needed as indicated on the package. Stir occasionally, and if needed, add more hot broth. At the end of cooking, plate immediately and serve with extra virgin olive oil and a sprinkle of black pepper.