White rice soup with cheese rinds

I peel and chop potatoes and onion and sauté briefly in oil.
I add 1 litre water or vegetable stock and salt.
I boil gently until vegetables are cooked and blend into a thin cream.
I grate 30 g cheese.
I cut rind with some attached cheese into pieces.
I return broth to the boil and add rice.
I immediately add cheese rind and stir often.
Once soup is cooked, I turn off and add butter.
Then grated cheese.
Ground pepper, and mix.
I add chopped parsley.
I mix and rest briefly; butter makes it creamy.
Rinds are soft. I added parsley; children love this, still White Soup to my son.