Rice Soup with Leeks and Potatoes

The 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 rice
• 2 medium leeks
• 2 medium potatoes
• 1 liter vegetable broth (or water and vegetable stock cube)
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• grated Parmesan, for garnish (optional)

Preparation

1. Clean the leeks by removing the roots and the toughest and greenest parts. Slice them thinly and rinse under running water to remove any soil residues.
2. Peel the potatoes and cut them into cubes of similar size 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 brown slightly with the leeks for a few minutes.
5. Add the rice to the pot and toast for a short time, stirring well with the leeks and potatoes.
6. Pour the vegetable broth (or water with stock cube) into the pot. Season with salt and add a grind of black pepper.
7. Bring the soup to a boil, then lower the heat and let it cook covered for about 15-20 minutes, until the rice and potatoes are soft.
8. Taste and adjust salt and pepper if necessary.
9. Serve the soup hot, garnished with grated Parmesan if you desire an extra touch.

Fun Facts

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