Potage puree de pommes de terre (potato-leek

Yield: 6 Servings

Ingredients:

• 3 c Chopped leeks (white part) -(or more up to 4 cups)
• 1 c Peeled diced celery
• 4 c Peeled & cubed potatoes - (or up to 5 cups potatoes)
• 6 c Water
• 1 c Cooked brown rice
• 1/4 ts Pepper
• 2 ts Veggie bouillon
• 1/2 ts Salt or to taste
• 1 Splash wine vinegar

Instructions:

-(optional) In a 4-qt. soup pot over medium heat saute leeks celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water salt & pepper. Bring to a boil lower heat and simmer potatoes are very soft about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)

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