Published Saturday, 13 July, 2013 by Not Saying
1. Wash and peel the leeks and potatoes
2. Chop the vegetables into small chunks
3. Place vegetables in a saucepan and add the stock cube
4. Heat intil the stock is boiling
5. Turn down the heat and cook gently for 30 minutes
6. Add some black pepper
8. Serve the soup hot
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