Ingredients
- 1 splash wine vinegar
- 6 c water
- 5 cups potatoes
- 3 c leeks (chopped)
- 1 c brown rice (cooked)
- 2 ts veggie bouillon
- 1/4 ts pepper
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.