Easy French Soup
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.