---------- Recipe via Meal-Master (tm) v8.01

      Title: Potage Puree De Pommes De Terre (Potato-Leek Soup)
 Categories: Soups/stews, Vegetarian
      Yield: 6 servings

      3 c  Leeks (white part); chopped,
           -or more, up to 4 c
      1 c  Celery; peeled & diced
      4 c  Potatoes; 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 ds Wine vinegar (optional)

  In a 4 qt soup pot over medium heat, saute leeks, celery and
  potatoes in a little water for 5 to 7 minutes. 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 minutes. 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.

  Recipe by Vegetarian Times, Jan 1993

  Posted by: Janice Messali (SWSH14B)

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