Potato Rice Soup

Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  garlic cloves, minced
• 4  tablespoons olive oil
• 1  medium onion, chopped
• 1  large potato, peeled &, diced
• 1  cup cooked rice
• 2  cups vegetable broth
• 2  cups water
• 1  tablespoon fresh parsley, chopped (optional)
• 1  tablespoon  grated parmesan cheese (optional)

Directions

1. In lg. saucepan, saute garlic in oil until light brown.
2. Add remaining ingredients except cheese.
3. Stir, bring to boil; simmer 1 hr, stirring occasionally.
4. Stir in cheese just before serving, if desired.