Step 1

Cut off the dark green leaves from your leeks. You can either throw these leaves away or keep them for later to make a broth. Chop the white part of the leeks into thin rings. The sliced leeks should weigh roughly 12 ounces (340g). Place the sliced leeks in a bowl of cold water. Rinse them thoroughly to remove any dirt. Drain the water from the bowl and set the leeks aside.

Step 2

Heat the olive oil in a large pot and add the minced garlic, leeks, potatoes, rosemary, and thyme. Cook everything in the pot over medium heat for 5 to 7 minutes, until the garlic becomes fragrant and the leeks become slightly limp. Add the vegetable broth and water and bring to a boil. Once the soup is boiling, reduce the heat and simmer for 20 minutes until the leeks and potatoes are tender.

Step 3

Puree the soup with an immersion blender, or in a blender in batches, until smooth. Add the milk and rice to the soup and bring to another boil. Reduce the heat and simmer, stirring often to prevent the rice from sticking to the bottom of the pot, for 20 to 30 minutes until the rice is tender.

Step 4

Season the soup with salt and pepper to taste. Serve the soup with a slice of bread, if you like.