Rice and Potato Soup

By Tablespoon Kitchens

July 20, 2017

cups water

lb russet potatoes, peeled and cut into 1-inch cubes

clove garlic

1/4

small white onion

tablespoons olive oil

1/4

teaspoon salt

can (14.5 oz) Muir Glen™ fire roasted tomatoes, diced

to 5 cups Progresso™ chicken broth

tablespoons finely chopped fresh Italian (flat-leaf) parsley

tablespoons finely chopped green onions (2 medium)

cups cooked white rice*

1/4

teaspoon freshly ground black pepper

Salt, if desired

Hide Images

1

In 2-quart saucepan, cook water, potatoes, garlic, white onion, 1 tablespoon of the oil and the salt over medium-high heat 7 to 10 minutes or until toothpick inserted into potato comes out easily. Strain potatoes; remove and set aside onion and garlic.
2

In blender, place tomatoes and 1 1/2 cups of the broth. Cover; blend on medium speed. In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Stir in parsley and green onions. Cook 1 minute. Add tomato mixture. Cook 2 to 3 minutes or until tomatoes change color.
3

Add cooked rice and potatoes. Stir in remaining broth until desired consistency. Add pepper and salt; heat until hot.

*The rice for this soup was cooked with 1 tablespoon olive oil, 1 clove garlic and 1/4 cup minced onion; with a 1 to 2 ratio of rice to chicken broth or water. Salt and pepper, if desired. Basmati rice can be used since it does not get mushy during heating the soup. Or use frozen rice if in a hurry.
Broth amounts may vary, since rice and potatoes are starches, and they tend to absorb water.