Cyndi's Leek & Potato soup

Ingredients

6 person serving size
6- Large chopped up carrots
6- Large chopped up potatoes
6- Leeks chopped up
- Cilantro (amount to your liking)
3- Chicken bouillon from Goya
1- Teaspoon extra virgin olive oil
3- Bay leaves
2- Chopped up onions
- Bunch of chopped up green onions
- Bunch of chopped up broccoli
- Teaspoon of Adobo- This is not needed
-Teaspoon of sea salt- This is also not needed and can be substituted by table salt.
-A bag of egg noodles- This is not needed

Instructions

1. Prep all your ingredients. (Wash and chop your vegetables, and make your other ingredients available.
2. Put your potatoes in with water & and your chicken bouillon (the amount of water is up to you depending on how much broth you would like, the broth in this soup is delicious. Keep in mind all the ingredients that you will be putting in the pot and the fact that some of the water will be boiled off.
3. Put the carrots, adobo, sea salt, onions, bay leaves, cilantro, and leeks in and stir every so often.
4. Once every vegetable in the soup seems soft add your broccoli and noodles.
Make sure to let your soup cook to allow the potatoes to create a creamy broth.
5. Add your olive oil right before serving. The olive oil should be put in last because its properties are very sensitive to heat, and all the nutrient of it would burn off.


To change the servings size- just divide these ingredient amounts by 6.

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I forgot to take a picture the last time I made this recipe so I have posted a pictures from another website. The picture seen above is from, http://timeinc.net