Prsoup Potato Rice Soup Recipes

RICE AND POTATO SOUP

Rice and Potato Soup image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

PERUVIAN CHICKEN SOUP WITH RICE AND POTATOES

Peruvian Chicken Soup with Rice and Potatoes image

Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 4h45m

Number Of Ingredients 15

Ingredients

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
1 cup white rice
1 3/4 cups peeled and diced russet potatoes
2 packed cups chopped fresh cilantro
1 serrano chile, stemmed and seeded
2 garlic cloves
2 cups frozen corn, thawed

Steps:

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.

ROASTED RED PEPPER AND POTATO SOUP

Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

SPEEDY CREAM OF WILD RICE SOUP

Speedy Cream of Wild Rice Soup image

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon. -Joanne Eickhoff, Pequot Lakes, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup water
4-1/2 teaspoons dried minced onion
2/3 cup condensed cream of potato soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cooked wild rice
1/2 cup half-and-half cream
2 bacon strips, cooked and crumbled

Steps:

In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Nutrition Facts : Calories 333 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 835mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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