Italian leek and potato soup with rice

Would you like a tasty soup to make in a short time?

I make this one every week. It is ever so easy. I often put it in my daughter’s thermos and she takes it into school for lunch or I make it in advance if I need to go away.

There are many different versions of leek soup. This is the one my mum does: the vegetables are chopped into pieces, you cook them for 15 minutes and then you add rice and finish cooking it.

This will make a substantial soup and you won’t need to dip bread or croutons into it.

A good spoon of olive oil added at the end will add extra flavour.

  • Prep Time : 20 minutes
  • Cook Time : 30 minutes


  • onion – 1
  • leeks – 2
  • arborio rice – 200 g
  • vegetable stock cube – 1
  • water – 2,5 Liters
  • chopped parsley – 1 tbsp
  • salt and pepper
  • potatoes – 2
  • olive oil – 2 tbsp
  • Parmesan – 2 tbsp
  • celery – 1 stick
  • Parmesan rind – 1 (optional)


Chop the leeks, the celery, the onions finely and the potatoes into small cubes.

Put them into a pot with the stock cube, salt and pepper, Parmesan rind and the water; bring to the boil.
Cook for 15 minutes.

Add the rice and cook it for 15 minutes stirring from time to time

When it is cooked add the chopped parsley, 2 tbsp of olive oil and 2 tbsp of Parmesan.

This soup can be made in advance and then re-heated as it seems that with resting it improves the flavour.


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