Title: Potage puree de pommes de terre (potato-leek soup)
 Categories: Soups/stews, Vegetarian
      Yield: 6 Servings
 
      3 c  Chopped leeks (white part)
           -(or more, up to 4 cups)
      1 c  Peeled, diced celery
      4 c  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    Splash 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 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
  
  FROM:    JANICE MESSALI   (SWSH14B)