1. Heat a large Dutch oven coated with cooking spray over medium-high heat. 2. Add leek and garlic; sauté 3 minutes or until tender. 3. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. 4. Cover, reduce heat, and simmer 20 minutes or until tender. 5. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. 6. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. 7. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
