Rice soup with leeks and potatoes
- Gluten Free
- Vegetarian
- Energy Kcal 353
- Carbohydrates g 58
- of which sugars g 6.6
- Protein g 10.9
- Fats g 8.7
- of which saturated fat g 4.52
- Fiber g 5.4
- Cholesterol mg 23
- Sodium mg 845
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 55 min
- Serving: 4
- Cost: Low
PRESENTATION
Comfort and warmth fill the table with a big pot of rice soup with leeks and potatoes – just looking at its creamy texture and gentle color makes you want to dive in. Every bite of this vegetarian soup offers a mellow, sweet flavor from the leeks paired with tender potatoes, all hugged by fluffy rice for extra heartiness. Families usually gather around bowls of this leek and potato soup on quiet nights, or when anyone in the house craves SIMPLE comfort that feels homemade and nourishing. With every scoop, the creamy leek and potato soup stands out for its soft consistency, bringing a mild taste that’s not too strong but always just right for both little ones and grown-ups at the table. This easy rice soup recipe looks great too—pale gold with green bits from the leeks—especially nice for anyone who likes their meals to look as cozy as they taste. Since it fits so easily into family routines, you’ll find it showing up as a quick dinner idea or as a reliable way to bring everyone together around something warm after a long day.
Busy families appreciate a healthy rice soup that really checks the boxes—nice to eat, gentle on the tummy, and always satisfying without being heavy. You can serve this rice and vegetable soup in many ways, which keeps it interesting (sometimes a little cheese, sometimes croutons, or just plain for picky eaters—it all works). Since it fits nicely into the world of vegetarian soup recipes, anyone keeping things meatless will feel covered…and everyone else just enjoys the good, classic taste. Great next to a big hunk of bread or even as a simple starter before the main meal. The creamy qualities tend to win over kids who want something filling, while busy parents love how this rice soup with leeks and potatoes delivers both comfort and a sense of tradition—all while staying super flexible for weeknight dinners or weekend lunches. Over time, it kind of turns into that go-to option when everybody’s hungry for something nice, warm, and a little nostalgic—total DELICIOUS factor every time you bring it out.
You might also like:
- INGREDIENTS
- Rice 0.9 cup (170 g)
- Leeks 5 cups (450 g)
- Potatoes 0.9 lb (400 g)
- Grana Padano PDO cheese to taste
- Vegetable broth 6.3 cups (1.5 l)
- Shallot 2
- Butter 1 ½ tbsp (20 g)
- Parsley 2 spoonfuls - minced
- Fine salt to taste
- Black pepper to taste
How to prepare Rice soup with leeks and potatoes
Start preparing the rice soup with leeks and potatoes by washing the potatoes, peeling them, and slicing them 1 first into fairly thin slices then dividing them into four parts. Clean the leeks and cut them 2 finely and melt some butter 3 in a pot.
Chop the shallots and parsley, add them to the pot 4 with the butter, and let them fry. Then add the leeks 5 and the potatoes 6, let them season for a few minutes, add salt and pepper.
Then add all the vegetable broth 7 and cook the soup for about 30 minutes, until the leeks are almost completely melted and the potatoes are tender. Add the rice 8 and cook everything for another 20 minutes, stirring occasionally 9. Adjust the salt and serve the rice soup with leeks and potatoes piping hot, sprinkled with grated Parmesan and garnished with parsley leaves.