Comforting Rice and Potato Soup Recipe

This comforting rice and potato soup recipe is incredibly easy to make and packed with flavor.

Simple ingredients like onion, carrot, celery, garlic, tomato paste, and chicken bouillon (knorr recommended) create a flavorful base, while potatoes and rice add textures.

A bay leaf infuses the soup with a touch of herbal fragrance. Serve the soup as a light stand-alone dish with saltine crackers or a crusty loaf of bread.

How to Make Rice and Potato Soup

Note: The full instructions are provided in the recipe card below.

1. Heat olive oil in a large pot over medium heat.

   

   

   
   
2. Brown potatoes for 5-10 minutes.

   

   

   
   
3. Add onions, carrots, and celery; cook for 2-3 minutes.

   

   

   
   
4. Add garlic; cook for 1 minute.

   

   

   
   
5. Stir in chicken bouillon and tomato paste.

   

   

   
   
6. Add hot water, bay leaves, and pepper.

   

   

   
   
7. Simmer covered for 40 minutes, stirring occasionally.

   

   

   
   
8. Add rice; cook for 12 minutes.
9. Remove celery and bay leaves.
10. Adjust seasoning and serve.

Camila's Tips and Variations

• For a richer flavor: Add leftover rotisserie or roasted chicken. Shred the chicken and add it to the pot with the rice.
• Vegetarian option: Substitute chicken bouillon with vegetable bouillon. Add chopped mushrooms or another hearty vegetable for extra texture.
• Chicken bouillon: Homemade or good store-bought chicken stock or broth works fine; simply replace the water in the recipe with either and adjust the chicken bouillon to taste.
• When browning the potatoes:  When browning the potatoes, use a basting spoon or wooden spoon. I learned the hard way that using a rubber spoon doesn’t work well; it couldn't scrape the bottom of the pan effectively, and the potatoes burned. Using the right tools helps ensure the potatoes brown evenly without sticking or burning. That said, the potatoes may stick slightly to the bottom of the pan, but don't worry; they’ll take on added flavor as long as you don’t let them burn.

See More Soup Recipes

• Sopa de Tomate
• Sopa de Huevo
• Pumpkin soup

📖 Recipe

Rice and potato soup

BY Camila Benitez

This comforting rice and potato soup recipe is incredibly easy to make and packed with flavor.

Simple ingredients like onion, carrot, celery, garlic, tomato paste, and chicken bouillon (knorr recommended) create a flavorful base, while potatoes and rice add textures.

A bay leaf infuses the soup with a touch of herbal fragrance. Serve the soup as a light stand-alone dish with saltine crackers or a crusty loaf of bread.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine International

Servings 6

Tools

• Large Saucepan

Ingredients

  

1x2x3x

• ▢ 3 tablespoons olive oil
• ▢ 2 medium potatoes , peeled and diced small
• ▢ 1 medium onion , small diced
• ▢ 2 medium carrots , shredded
• ▢ 2 ribs celery , halved crosswise
• ▢ 2 cloves garlic , minced
• ▢ 1 tablespoon tomato paste
• ▢ 80 oz fl (10 cups) hot water (you can also use chicken stock; just make sure to adjust the chicken bouillon to taste)
• ▢ 2 bay leaves
• ▢ 3 tablespoons Knorr chicken bouillon (to taste)
• ▢ ¼ teaspoon pepper (to taste)
• ▢ 200 g (1 cup) long-grain rice

Instructions

 

• In a deep pot or large saucepan, heat the olive oil over medium heat.
• Add the potatoes and cook, turning occasionally, until browned, about 5 to 10 minutes.
• Add the onions, carrots, and celery. Cook for 2-3 minutes over medium heat, stirring with a basting spoon or wooden spoon. (Note: Potatoes may stick slightly to the bottom of the pan, but don't worry; they’ll take on added flavor as long as you don’t let them burn.)
• Add the minced garlic and cook for 1 minute.
• Add the chicken bouillon and tomato paste and stir well.
• Pour in the hot water, add the bay leaves, and season with pepper.
• Cover the pot and simmer over medium-low heat for 40 minutes, stirring occasionally.
• Add the rice and continue to cook for 12 minutes, or until the rice is tender.
• Remove and discard the celery and bay leaves.
• Taste and adjust the seasoning as needed before serving.

Notes

How to Store

Leftovers store well in the fridge for up to 3 days.

Nutrition Facts

Rice and potato soup

Amount per Serving

Calories

258

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Sodium

 

231

mg

10

%

Potassium

 

465

mg

13

%

Carbohydrates

 

44

g

15

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

4

g

8

%

Vitamin A

 

3448

IU

69

%

Vitamin C

 

18

mg

22

%

Calcium

 

128

mg

13

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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