2 tbsp olive oil

1/3 cup chopped onion

1 cup diced, peeled potatoes

½ cup sliced celery

1/3 cup sliced leek (white part only)

2 cloves garlic, minced garlic.

3 cups water

2 14-ounce cans chicken broth

½ cup uncooked long grain rice

1 cup frozen peas

Black pepper

Grated parmesan

1. In large dutch oven, heat oil. Add onion; cook and stir over medium heat about 5 minutes. Stir in potatoes, celery, leek and garlic. Stir in water and broth. Bring to boiling; reduce heat. Simmer, covered for 20-25 minutes or until potato is tender. Cool slightly.
2. Transfer to blender and process until smooth, in 2 batches to make it easier. (or use a hand immersion blender). Return to saucepan. Bring to boiling. Stir in rice and peas. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until rice is tender. Season with pepper and sprinkle with parmesan.

I used one can of broth, 4 cups of water and a Knorr vegetable broth bouillon cube. I omitted celery and leek. I used frozen green beans instead of peas. I added 1 can of white (great northern) beans for protein.