Spring Soup

3 tablespoons butter
3 leeks, chopped
1 onion, chopped
2 potatoes, peeled and diced
3 carrots, sliced
2 quarts chicken stock
½ cup rice
1 pound fresh spinach, chopped
Salt and pepper to taste
½ cup light cream, optional
Parmesan cheese

In large saucepan, melt butter and sauté leeks and onions. Add potatoes, carrots, and stock. Boil for 15 minutes. Stir in rice and cook 20 minutes longer. Add chopped spinach and cook 10 to 15 minutes longer. Salt and pepper to taste. Gradually stir in light cream and heat to serving temperature. Serve with Parmesan cheese.
Yields: 6 servings

Recipe Provided by Shelly Ruybalid