Leek Soup

1. In a pot with 3 quarts (3 liters) of water, add the potatoes, chopped leeks, carrots, onion, and the chicken bouillon cube (optional).
2. Season with salt.
3. Stir, cover, and let it cook for 30 minutes.
4. Meanwhile, in a skillet, heat the olive oil over medium heat and add the thinly sliced leeks.
5. Stir and let it sauté for 10 minutes over medium heat.
6. Once the vegetables are cooked, blend the soup with an immersion blender.
7. If the soup is too thick, add a bit more water.
8. Add the sautéed leeks to the soup.
9. Stir and let it cook for another 5 minutes.
10. After 5 minutes, it's ready to serve.

Recipe & Photo Credit: Sabor Intenso