I had made another dish earlier in the week and had 2 half leeks left over. It was a cloudy cold day and soup seemed like a good idea, so I made a hearty Leek and Rice Soup from just 4 ingredients. It was delicious.
Gather all ingredients before starting recipe.
- Slice 2 leeks ,white and light green parts into thin slices, set aside until ready to cook.
- Melt 1 tbsp butter in a medium stock pot over medium high heat and add sliced leeks. Sauté leeks until they become soft. About 5-6 minutes, stirring occasionally.
- Add 1 tbsp chicken bouillon granules or Vegeta Seasoning, stir to combine. Add 4 cups water and bring to a boil, reduce heat to medium low and simmer for about 20 minutes or until the leeks are tender. Then add 2 tbsp basmati rice and cook for another 15 minutes or until the rice is cooked.