4 chicken bouillon cubes

5 medium potatoes (peeled and into cubes)

3 medium carrots (peeled and sliced)

bunch of leeks, chopped

salt & pepper to taste

monterey jack cheese, shredded

Toss all chopped veggies with bouillon in to a large pot, half full of water. Cook until soft. Pulp veggies using potato mashed. Serve soup with grated cheese on top.