Leek Soup | Oklahoma State University

Ingredients

• 4 leeks
• 1 medium carrot, chopped
• 1 medium celery stalk, chopped
• 2 tablespoons olive oil
• 2 tablespoons water
• 6-1/4 cups low sodium chicken broth*
• 3/4 cup long-grain rice
• 1/8 teaspoon salt
• 3/4 cup Parmesan cheese, grated