Bring 3 1/2 cups water, 1/4 teaspoon salt, and bay leaves to a boil in a large saucepan. Stir in rice. Reduce heat, and simmer 50 minutes or until rice is tender. Remove rice from pan, draining if necessary. Discard bay leaves.
Heat pan over medium-high heat. Coat pan with cooking spray. Add leek and thyme; sauté 5 minutes. Stir in remaining 1 cup water, remaining 1/4 teaspoon salt, cooked rice, broth, potato, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
Place 2 cups rice mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Return pureed mixture to pan. Stir in cream. Cook over medium heat just until heated.
I thought this was quite good but it was a bit too earthy for my husband. It was a perfect meal to use ingredients I just happened to have on hand. For the rice I used leftovers from a hearty wild rice mix we'd had earlier in the week.
Amazingly delicious recipe! I only substituted a few things (out of necessity): I used russet potato instead of red, and dried thyme instead of fresh. Everything came out wonderfully however. The wild rice, leek, and potato combination is magical. MAKE THIS SOUP! There were no leftovers, but I am sure they would have been tasty.
Delicious comfort food! I substituted dried thyme and used half chicken/half vegetable broth. Added some cremini mushrooms (sauteed them with the leeks) and left the peels on the potatoes. Added a little extra salt, too. This is creamy and so tasty. I served it with a fruit salad and crackers. Can't wait to eat the leftovers. Definitely will make this again.
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