Potato And Leek Rice Soup

Preparation:

Preparation: Clean the leeks by removing the green part and the roots then, starting from the top, cut them in half lengthwise without dividing them. Pass them under running water to remove any traces of earth between the sheaths and slice them thinly. Heat the oil in a casserole, add the leeks, salt and pepper and let them dry for about 10 minutes over moderate heat, stirring frequently. Meanwhile, peel the potatoes, wash them and cut them first into slices and then into small, regular cubes. When the leeks are wilted, add the potatoes and let them flavor for 5-6 minutes in the sautéed mixture, stirring frequently. Add the boiling broth and cook for about 30 minutes, until the potatoes are tender. At this point add the rice and cook for another 15 minutes, stirring occasionally. Adjust the salt and serve the soup piping hot, sprinkled with cheese and chopped parsley.