Leek And Potato Soup - cooking recipe

Ingredients

3 medium sized leeks
1 medium sized onion
2 Tbsp. butter
4 medium sized potatoes
4 c. clarified chicken stock
1 or 2 c. milk or skimmed evaporated milk or, if you can tolerate it, sweet cream
1/4 tsp. mace (optional)
salt and white pepper to taste
chopped watercress or chives (garnish)
2 tsp. olive oil
1/2 c. chopped carrot
1/2 c. chopped onion
1/2 c. chopped celery
3 cans (13 3/4 oz. each) reduced sodium chicken broth
3/4 c. lentils
1/2 c. uncooked long-grain rice
1 bay leaf
1/2 tsp. dried oregano
1/4 tsp. pepper
1/8 tsp. garlic powder
2 cans (14 1/2 oz. each) stewed tomatoes, crushed

Preparation

In a large saucepot, cook carrot, onion and celery in olive oil for 5 minutes.
Stir in chicken broth, lentils, rice, bay leaf, oregano, pepper and garlic powder.
Simmer 20 minutes.
Add tomatoes.
Return to a simmer, cover and cook 5 minutes or until heated through.
Yields 10 cups; 4 to 6 servings.