Instructions: In a large saucepan combine carrots, celery, onion, leek (optional) and rice. Add 4 cups of the chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till vegetables are tender.

In a blender container or food processor bowl, blend or process half of the vegetable mixture, covered, till smooth. Remove and repeat with remaining vegetable mixture.

Return all to saucepan. Stir in remaining 1 cup of chicken broth, pepper and half-and-half or light cream. Cook and stir till heated through (do not boil). If desired, swirl soup with additional half-and-half.

This recipe yields 4 servings.

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