4 tablespoons butter
1 large onion, sliced
4 leeks, just the white bulb not the green, sliced
2 tablespoons rice
4 cups chicken stock
4 cups water
6 medium potatoes for boiling and mashing, peeled and cubed
salt and pepper to taste
1 cup 15% cream

In a large pot, add butter, onion, leeks, chicken stock, water, potatoes. Bring to a boil, add rice, and a little bit of salt and pepper so it can be adjusted later.

Simmer gently for 30-40 minutes or until potatoes are soft.

For this next step you will need to divide the soup and cream.

Puree soup in a blender, add cream, then return to a clean pot. Adjust salt and pepper.

Serves 12.

Enjoy

Submitted by: Annie Jarvis