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