Rice and Potato Soup

We love soups! After all the measuring, peeling, chopping, and stirring, they are worth it. I usually end up with enough soup for two or three days which allows me do something else apart from making dinner.


rice and potato soup

rice and potato soup

Rice and Potato Soup

3 tablespoons olive oil
3 potatoes, peeled and diced
3 carrots, peeled and diced
1/2 onion, diced
1 celery stalk, diced
3-4 cloves garlic, minced
10 cups chicken broth
1 cup long grain brown rice

In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, about 5 minutes. Add the carrots, onions, and celery; cook 2 – 4 minutes, stirring frequently. Stir in garlic.

Pour chicken broth into pot; heat to a boil, then turn down and simmer for 40 minutes. Add salt and pepper. Add rice and cook 12 minutes, or until rice is tender. Serves 4.

For the dairy crowd: sprinkle some Romano or Parmesan cheese on top.


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