Creamy Potato and Rice Soup
1/4 cup rice
1 medium, diced potatoes
2 cups chicken broth
1/2 medium, chopped onion
2 cloves, minced garlic
1/2 cup heavy cream
1 teaspoon, chopped thyme
1 bay leaf
1/2 teaspoon black pepper
to taste salt
Peel and dice the potatoes. Chop the onion and mince the garlic. Measure out the rice, chicken broth, heavy cream, thyme, black pepper, and salt.
In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Saute until fragrant, about 2-3 minutes.
Stir in the diced potatoes and rice. Cook for another 2-3 minutes to slightly toast the rice.
Pour in the chicken broth and add the bay leaf and chopped thyme. Season with black pepper and salt. Bring the soup to a simmer and cook until the potatoes and rice are tender, about 20-25 minutes.
Stir in the heavy cream and let the soup simmer for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving. Ladle the creamy potato and rice soup into a bowl. Garnish with fresh thyme leaves and a drizzle of cream. Serve hot and enjoy!
For a twist on this recipe, consider adding crispy bacon bits or shredded cheese as toppings for an extra layer of flavor and texture. You can also experiment with different herbs such as rosemary or parsley to customize the taste to your preference.
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327
43g
5g
15g
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