Potato & Rice Soup

Directions

Peel and coarsely shred the carrots.

Peel and cut the potatoes into ½-inch dice.

Grate the cheese (1 cup).

Heat the oil in a 6-quart soup kettle.

Add the potatoes and sauté until lightly browned, about 5 minutes.

Add carrots and tomato paste and cook until carrots soften, about 3 minutes.

Cut celery stalks in half and add to the kettle along with the broth and bay leaves.

Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally.

Add rice and simmer until tender, 18 to 20 minutes longer.

Discard celery and bay leaves.

Season with salt, if necessary.

Ladle soup into warm bowls.

Sprinkle with ground black pepper and cheese.