Potato Leek Soup (With Rice)

Ingredients

• 2 tbsp butter
• 2 leeks, sliced
• 3 cloves garlic, minced
• 2 lb potatoes, diced
• 6 cups broth
• 1 tsp salt
• to taste Black pepper
• 1/2 cup cream (optional)
• 1 cup cooked rice

Method

1. Sauté leeks in butter 8 minutes; add garlic 30 seconds.
2. Add potatoes and broth; simmer 20 minutes until tender.
3. Blend until smooth (or partially blend).
4. Stir in cooked rice before serving.
5. Season and add cream if using.

Notes

Soups taste better the next day—cool quickly and refrigerate.