This Potato Rice Soup is a recipe that has been passed down in my family for generations â originally from my grandmother. Itâs simple, nourishing, and full of natural flavors. Made with fresh vegetables, rice, and a touch of lemon for brightness, this soup is the perfect meal to cozy up with during autumn and winter.
If youâre looking for a wholesome, hearty meal thatâs also easy to make, this potato and rice soup is exactly what you need. Itâs budget-friendly, plant-based, and can be easily customized to your liking. Whether you enjoy it as a light lunch or a comforting dinner, this recipe will become one of your favorites in no time.
Why Youâll Love This Potato Rice Soup
There are so many reasons to fall in love with this recipe!
- Comforting and cozy: The combination of potatoes, rice, and vegetables creates a naturally creamy, hearty soup thatâs perfect for chilly days.
- Simple ingredients: You only need pantry staples like potatoes, rice, onions, and carrots â nothing fancy, just wholesome goodness.
- Family recipe: This recipe has a touch of nostalgia for me â itâs one of those comforting dishes I learned from my grandmother.
- Healthy and filling: Packed with fiber, vitamins, and minerals, this soup nourishes your body while satisfying your taste buds.
- Easy to make ahead: This soup reheats beautifully, making it ideal for meal prep or batch cooking.
Whether youâre following a vegan lifestyle or simply looking for a lighter meal option, this homemade potato rice soup will warm your heart and soul.
Ingredient Notes
To make the best potato rice soup, hereâs what youâll need:
- Potatoes (500 g) â The star of this soup! Choose starchy potatoes like Yukon Gold or Russet for a creamy texture.
- Rice (Âœ cup) â Adds body and thickness. White rice works perfectly, but you can also use brown rice (just cook a bit longer).
- Onion (1, finely chopped) â Provides a base of flavor and sweetness when sautĂ©ed.
- Celery (1 stalk) â Adds a mild, earthy flavor and depth.
- Carrot (1, peeled and chopped) â Brings color and a touch of natural sweetness.
- Cherry tomatoes (1 cup, halved) â Added at the end for freshness and a slight tang.
- Garlic (2 cloves, crushed) â For a subtle yet rich aroma.
- Olive oil (2 tbsp) â For sautĂ©ing and enhancing flavor.
- Homemade vegetable broth (1.5 liters) â The liquid base. If you donât have homemade, a good-quality store-bought one works too.
- Salt (1 tsp) â Adjust to taste.
- Black pepper (Âœ tsp) â Adds mild spice.
- Turmeric (a pinch) â Optional, but gives the soup a lovely golden color and boosts its anti-inflammatory benefits.
- Fresh parsley â For garnish and a burst of freshness.
- Lemon juice â Adds a bright and zesty finish to balance the richness.
Optional Add-ins:
- A handful of spinach or kale for extra greens.
- Cooked chickpeas for added protein.
- A drizzle of olive oil or a dollop of vegan yogurt before serving for extra creaminess.
Step-by-Step Instructions
Follow these simple steps to make your potato rice soup perfectly every time:
Step 1: Prepare the Vegetables
Start by washing and chopping all your vegetables. Finely chop the onion, celery, and carrot. Peel and dice the potatoes into bite-sized cubes. Halve the cherry tomatoes and set them aside for later.
Step 2: Sauté the Aromatics
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sautĂ© until it becomes soft and translucent â about 3â4 minutes. Add the crushed garlic and cook for another minute until fragrant.
Step 3: Add the Vegetables
Next, add the chopped celery and carrot. Stir and cook for 5 minutes, allowing the vegetables to soften slightly.
Step 4: Add Potatoes and Seasoning
Add the diced potatoes to the pot, then season with salt, black pepper, and a pinch of turmeric. Stir well so the vegetables are coated in the seasoning.
Step 5: Add Broth and Rice
Pour in 1.5 liters of homemade vegetable broth (or water with a bouillon cube). Add the rinsed and drained rice. Stir to combine all the ingredients.
Step 6: Simmer
Cover the pot with a lid and bring the soup to a boil. Once boiling, reduce the heat and simmer for 20â25 minutes, or until the potatoes and rice are tender. Stir occasionally to prevent sticking.
Step 7: Add Cherry Tomatoes
About 5 minutes before the soup is ready, stir in the halved cherry tomatoes. This keeps them slightly firm and fresh-tasting.
Step 8: Garnish and Serve
Once cooked, turn off the heat. Stir in freshly chopped parsley and a squeeze of lemon juice. Taste and adjust seasoning if needed. Serve hot with an extra drizzle of olive oil or a side of crusty bread.
Recipe Tips for the Best Potato Rice Soup
Here are a few helpful tips to make your potato rice soup even better:
- Use homemade broth: It adds a rich, natural flavor that store-bought versions canât quite match.
- Sauté your vegetables: This step enhances flavor and creates a more aromatic soup base.
- Donât overcook the rice: It should be tender but not mushy.
- Add fresh herbs at the end: Parsley or dill adds a pop of freshness and color.
- Make it creamier: For a creamier texture, blend half of the soup and return it to the pot.
- Customize it: Add greens, beans, or even corn for a twist.
Serving Suggestions
This potato rice soup is delicious on its own, but here are a few serving ideas to make it even more satisfying:
- With fresh bread: Serve alongside a slice of warm sourdough or whole-grain bread for a hearty meal.
- With a salad: Pair it with a fresh green salad or my Simple Kale Salad for extra nutrition.
- With toppings: Garnish with avocado slices, vegan cheese, or chili flakes for extra flavor.
- With lemon wedges: A little extra lemon juice just before serving brightens everything up!
Storage Tips
If you have leftovers (which you might not, because itâs that good!), this potato rice soup stores very well:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: You can freeze it for up to 2 months. Let it cool completely before freezing.
- Reheat: Warm gently on the stove over medium heat, adding a splash of broth or water if it thickens too much.
Frequently Asked Questions (FAQ)
1. Can I use brown rice instead of white rice?
Yes! Brown rice works great, but it takes a bit longer to cook (about 35â40 minutes). Add extra broth if needed.
2. Can I make this soup gluten-free?
Absolutely! This recipe is naturally gluten-free as long as your vegetable broth is gluten-free.
3. How can I make it creamier?
Blend part of the soup using an immersion blender or add a splash of coconut milk for a creamy version.
4. Can I add protein to this soup?
Definitely! Add cooked lentils, chickpeas, or tofu cubes for extra protein and texture.
5. Can I use leftover rice?
Yes â add it at the end of cooking so it doesnât become too soft.
Essential Equipment
To make this potato rice soup, youâll need:
- A large soup pot or Dutch oven
- A cutting board and sharp knife for chopping vegetables
- A wooden spoon for stirring
- A ladle for serving
- Optional: an immersion blender if you want a creamier texture
This Potato Rice Soup is one of those recipes that warms both your body and your heart. Itâs a perfect balance of comfort, nutrition, and simplicity â exactly what homemade cooking should be. Whether youâre making it for a quiet evening at home or sharing it with loved ones, itâs guaranteed to bring smiles to the table.
I love enjoying this soup on a chilly autumn evening, wrapped in a cozy blanket with a cup of tea afterward. It always reminds me of my grandmotherâs kitchen â warm, inviting, and filled with love.
Iâd love to hear from you! đż
- Have you ever tried making potato rice soup before?
- Do you add any special ingredients or family twists to your version?
- Let me know in the comments below â I love hearing your creative variations!
If you make this recipe, tag me on Instagram so I can see your cozy soup creations!
Potato Rice Soup
This cozy Potato Rice Soup is warm, nourishing, and easy to make. Perfect for chilly days, itâs a simple homemade recipe filled with hearty veggies, rice, and comforting flavors. đČ
Ingredients
- 1 onion, finely chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 500 g potatoes, peeled and diced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- œ cup rice, rinsed and drained
- 1.5 liters water with homemade vegetable broth
- 1 tsp salt
- œ tsp black pepper
- A pinch of turmeric
- Fresh parsley, chopped
- Lemon juice, to serve
Instructions
- Finely chop the onion. Chop the celery stalk. Peel and chop the carrot. Peel and dice the potatoes. Halve the cherry tomatoes and set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the crushed garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped celery and carrot. Cook for a few minutes until they start to soften. Add the diced potatoes and season with 1 teaspoon salt, œ teaspoon black pepper, and a pinch of turmeric. Mix well.
- Pour in 1.5 liters of water with homemade vegetable broth. Add the rinsed rice and stir to combine. Cover with a lid and bring to a boil. Then reduce heat and simmer until the vegetables are tender and the rice is cooked, about 20â25 minutes.
- About 5 minutes before the soup is done, stir in the halved cherry tomatoes.
- Turn off the heat and stir in fresh chopped parsley. Serve hot with a squeeze of lemon juice for a fresh, bright flavor.
Notes
- Use homemade broth â It gives your soup a richer, more natural flavor compared to store-bought versions.
- Add cherry tomatoes at the end â This keeps them fresh and slightly tangy, balancing the creamy potatoes.
- Finish with lemon juice and parsley â A squeeze of lemon and a sprinkle of fresh herbs make the soup bright and refreshing!
