Rice Soup with Leeks and Potatoes

Rice soup with leeks and potatoes is a simple and nutritious dish, perfect for cooler days. Here’s how to prepare it with an Italian touch.

Ingredients

• 200 g of rice
• 2 medium-sized leeks
• 2 medium potatoes
• 1 liter of vegetable broth (or water and a vegetable bouillon cube)
• 2 tablespoons of extra virgin olive oil
• Salt, as needed
• Black pepper, to taste
• Grated Parmesan cheese, to garnish (optional)

Preparation

1. Clean the leeks by removing the roots and the harder green parts. Slice them thinly and rinse under running water to remove any dirt residues.
2. Peel the potatoes and cut them into similarly-sized cubes to ensure even cooking.
3. In a large pot, heat the extra virgin olive oil and sauté the sliced leeks until they become soft and translucent, being careful not to let them brown too much.
4. Add the potatoes to the pot and let them sauté with the leeks for a few minutes.
5. Add the rice to the pot and toast it for a short period, stirring well with the leeks and potatoes.
6. Pour the vegetable broth (or water with a bouillon cube) into the pot. Season with salt and add a grind of black pepper.
7. Bring the soup to a boil, then lower the flame and let it cook covered for about 15-20 minutes, until the rice and potatoes are soft.
8. Taste and adjust for salt and pepper if necessary.
9. Serve the soup hot, garnishing with grated Parmesan cheese if you desire an extra touch.

Curiosity

The rice soup with leeks and potatoes is a versatile dish that you can enrich with aromatic herbs such as thyme or rosemary during cooking, or garnish with chopped fresh parsley when serving for a touch of freshness. Additionally, this dish is a good base to add proteins like beans or lentils for a more robust version.