Leek And Potato Soup

• 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

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

leeks, onion, butter, potatoes, chicken, milk, mace, salt, chives, olive oil, carrot, onion, celery, chicken broth, lentils, longgrain rice, bay leaf, oregano, pepper, garlic powder, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873320 (may not work)