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Mrs. Beasley’s Rice and Potato Soup (VRP 015)

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Mrs. Beasley’s Rice and Potato Soup is a hearty and flavorful dish perfect for warming up on a chilly day. Packed with vegetables, rice, and potatoes and enriched with creamy half and half and Velveeta cheese, this soup is a comforting bowl of goodness sure to satisfy.

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Mrs. Beasley’s Rice and Potato Soup

Mrs Beasley's Rice and Potato Soup

The front of Mrs Beasley’s Rice and Potato Soup recipe card.

While the title indicates Mrs. Beasley is the author, the card owner notates that the recipe was given to her by Judy Roberts.

At this time, I do not know the relationship of either woman to the recipe card owner, but I will continue to search.

Mrs Beasley's Rice and Potato Soup

Back of the Mrs Beasley’s Rice and Potato Soup recipe card.

Food History

Rice and potato soup combine staples used worldwide, with each ingredient bringing its cultural significance. Rice, a staple in many Asian cuisines, adds a pleasant texture and heartiness to the soup, while potatoes, a cornerstone in Western cooking, provide body and comfort. Combining these with traditional soup seasonings and vegetables creates a nutritious and satisfying dish.

Recipe Discussion

This recipe features a robust combination of savory and aromatic ingredients. The soup is seasoned with marjoram, thyme, basil, and a touch of soy sauce for depth, starting with a base of cooked bacon or ham, onions, celery, carrots, and potatoes. Chicken broth serves as the liquid foundation, while Uncle Ben’s rice mix adds a unique texture contrast. The soup is finished with half and half and Velveeta cheese, which melts into the broth to create a creamy, rich finish. Sour milk is an unusual but traditional ingredient that can add a slight tang, balancing the richness of the other components.

Serving Suggestions

For a complete meal, serve Mrs. Beasley’s Rice and Potato Soup with crusty bread or a light salad. The soup is filling enough to serve as the main course and is perfect for a family dinner or a warming lunch.

Preparation Tips

  • Vegetable Prep: Dice the potatoes and grate the carrots uniformly to ensure they cook evenly.
  • Rice Choice: Using precooked rice such as Uncle Ben’s helps speed up the cooking process and ensures the rice maintains its texture in the soup.
  • Cheese Integration: Add the Velveeta cheese gradually and stir continuously to ensure it melts smoothly without clumping.
  • Seasoning Adjustments: Taste as you go and adjust the seasoning with salt, garlic salt, and sugar to balance the savory flavors with a hint of sweetness.

COOK’S NOTES

I will for sure need to experiment with this recipe to get the portions and method fine tuned to share with you.

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Mrs. Beasley’s Rice and Potato Soup Recipe

Mrs Beasleys Rice and Potato Soup

Mrs Beasley's Rice and Potato Soup

Ingredients

  • Uncle Ben's wild rice or long grain precooked
  • Bacon or ham, cooked
  • 1/2 stick butter
  • Large can or 3 small cans of chicken broth
  • Sugar
  • Sweet basil
  • Soy sauce
  • Thyme
  • Garlic salt
  • Salt
  • Marjoram
  • 2 large onion
  • 1/2 bunch celery
  • 2 - 3 carrots, grated
  • 4 - 5 potatoes, diced
  • 1/2 quart half and half
  • Sour milk, to taste
  • Velveeta cheese

Instructions

  1. Combine bacon, onion, celery, carrots, and potatoes with chicken broth

Mrs. Beasley’s Rice and Potato Soup is more than just a meal; it’s a comforting experience that combines a medley of flavors and textures in one pot. This soup will become a favored recipe to return to whenever you need comfort food.

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