Potato and Rice Soup, a true comfort food, simple and delicious recipe.
There are dishes that do not follow trends and do not need to be reinvented. The potato and rice soup is definitely one of those.
Among the many dishes that comfort the emotions and the taste buds, I can definitely recommend the little pasta with peas and the lentil and potato soup.

Returning to this preparation, it is an essential recipe, made of few ingredients that always manage to conquer everyone at the table. When I prepare this soup, I like to think of the kitchen of the past, 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, blending slowly and transforming everything into a soft, enveloping, almost velvety dish.

It’s a recipe that does not require great skills. The heat must be gentle, the cooking slow, and occasionally just stirring is enough to accompany the process. The scent that emanates is delicate, one 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, comforting cuisine. I always finish it with a drizzle of raw extra virgin olive oil and, if I feel like it, a sprinkle of Parmesan or croutons.

Difficulty: Easy
Cost: Very economical
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
4.2 oz carrots
1 cup rice
to taste salt
4 cups vegetable broth

How to Make Potato and Rice Soup

Wash and peel the potatoes and carrots, then cut them into cubes that are not too large and uniform. Set them aside for later. Slice the onion thinly and add it to the saucepan with a swirl of olive oil, browning the onion for about 4-5 minutes.
At this point, add the potatoes and carrots cut into pieces, season with salt and pepper.
Continue cooking on low heat, adding the already hot vegetable broth for about 5-6 minutes. Let it simmer, add the tomato paste, and then pour in the rice.
Cook for the time indicated on the package. Stir occasionally, adding more hot broth if needed. At the end of cooking, serve immediately and top with extra virgin olive oil and a sprinkle of black pepper.