Potage Puree De Pommes De Terre (Potato-Leek Soup) Recipe

Step 1

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


Things You'll Need

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

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