Potato Soup

Name: Potato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Potatoes 1.6 lbs; Carnaroli rice 1 ¾ cup; Vegetable broth 6 &frac13; cups; Tomato paste 1.4 tbsp; White onions 1; Grana Padano PDO cheese (to grate) 1.4 oz; Thyme 5 sprigs; Rosemary 2 sprigs; Fine salt to taste; Black pepper to taste

it br fr es

532

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 532
Carbohydrates g 104.5
of which sugars g 4.4
Protein g 13.9
Fats g 6.5
of which saturated fat g 2.5
Fiber g 4.3
Cholesterol mg 11
Sodium mg 1718

Difficulty: Very easy
Prep time: 15 min
Cook time: 50 min
Serving: 4
Cost: Very low

PRESENTATION

This potato soup recipe is pretty much a must-have in Italian kitchens, where rustic and cozy dishes are just part of life. Seriously good. And imagine yourself with a big bowl of this creamy soup. It's filled with tender potatoes and a sprinkle of rice, all with a hint of tomato. And look, in Italy, thyme's the herb of choice. It adds this wonderful aroma—really hits you right away. You know, this soup is perfect for gathering people, especially on those cool autumn days when you crave something warm and comforting. It’s the kind of homemade potato soup you’d find simmering away in a family kitchen, turning simple ingredients into real comfort food. Throw in a pinch of chili for a spicy kick, and boom, you’ve got a dish that’s not just hearty but also kinda adventurous.

From north to south Italy, families have their own spins on this easy potato soup. Some add extra rice for a thicker texture, while others toss in leftover veggies for extra flavor—really really tasty. The beauty of this soup is how it gets even better after a night in the fridge. Yeah, the rice absorbs the broth, making it velvety and rich the next day. Plus, it’s a dish that sits happily on the stove, ready for whenever you need a quick meal. Often served with crusty bread, this soup is substantial enough to stand alone as a classic one-pot meal. Whether it’s a weeknight family dinner or a lazy Sunday lunch, this moist, satisfying soup always hits the spot. It’s a taste of Italian home cooking—potatoes, rice, a touch of tomato, and herbs—coming together in a way that feels familiar and special at the same time. That’s why this potato soup recipe remains super popular: it’s simple, practical, and always brings the comforting taste of home. And the sauce? Perfect.

INGREDIENTS: Potatoes 1.6 lbs (700 g); Carnaroli rice 1 ¾ cup (350 g); Vegetable broth 6 ⅓ cups (1.5 l); Tomato paste 1.4 tbsp (20 g); White onions 1; Grana Padano PDO cheese 1.4 oz (40 g) - (to grate); Thyme 5 sprigs; Rosemary 2 sprigs; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato Soup

To prepare the potato soup, start by bringing the Vegetable broth to a boil in a pot, then take care of the potatoes: peel them 1 and slice them 2, then cut each slice into cubes of about 0.4 inches 3.

Now move on to preparing the sauté: chop the onion 1 then, in a large pot, pour the oil and add the chopped onion 5, letting it simmer for about ten minutes, occasionally moistening it with a ladle of hot broth to prevent it from burning 6.

After 10 minutes, add the potato cubes 7. Then tie the thyme and rosemary sprigs (saving one thyme sprig) with kitchen twine and add them to the pot 8. Cover everything with the boiling broth 9 and let it cook for 20 minutes.

After 20 minutes, remove the aromatic bouquet using kitchen tongs 10 and add the rice 11. You can use either Arborio or Carnaroli rice. Add the boiling broth again until all the rice and potatoes are covered 12.

Then add the tomato paste 13 and mix well to incorporate it 14. Also add the salt 15

and the pepper 16 and continue cooking for another 20 minutes, adding more broth as needed. When the rice and potatoes are cooked, add the Grana Padano cheese 17 and give a final stir of broth 18, and if necessary, adjust with a bit more pepper.

Add the thyme leaves from the sprig you previously set aside 19 and stir one last time 20 before serving 21: your potato soup is ready to be enjoyed!

Storage

The potato soup is good freshly prepared, but it is also excellent when consumed the next day: let it cool and store it in the refrigerator before reheating.

Freezing is not recommended.

Tip

You can make your potato soup richer by adding a couple of zucchini and carrots during cooking: flavoring with chili pepper, marjoram, and chives will give it an even tastier flavor.

Learn how to make Vegetable bouillon cubes to have an excellent homemade broth always ready for use.

Also try the fairy tale soup recipe, another robust and hearty comfort food!

For the translation of some texts, artificial intelligence tools may have been used.