Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                 c.  chopped leeks (white part and light green
                        rinsed
                        carefully
  1               part  only)
  1                 c.  diced celery
  4                 c.  peeled & cubed potatoes
  1               tsp.  virgin olive oil
  6                 c.  water
  3                 c.  uncooked long-grain white or basmati rice
     1/4          tsp.  white pepper
  1               tsp.  dried dill (optional)
     1/2          tsp.  salt    to taste
                        Splash of white wine vinegar (optional)
     1/2            c.  watercress      for garnish

Preparation:

In large pot over medium heat, saute leeks, celery, and potatoes in olive oil for 5 to 7 minutes (add water 1 Tbsp. at a time if sticking occurs). Add water, rice, white pepper, dill and salt. Bring to a boil, lower the heat and simmer until rice is cooked and potatoes are very soft, about 15 minutes. Puree soup, 2 to 3 cups at a time in blender or food processor until smooth. Return mixture to the pot. Stir in vinegar, if using. Add watercress 5 minutes before serving.

Nutritional Information:

1934 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 147mg Sodium