Gather your ingredients
Roughly chop the leeks, carrots, onions and garlic
In a large pan melt the butter then add your chopped vegetables on a medium to low heat. Toss with a wooden spoon, then cover and let cook for 10 mins or until soft
While the chopped veg are cooking done, dice up the potatoes into small cubes
And dissolve the stock cubes in one liter of boiling water
When your pot of vegetables are softened pour in the stock mixture and potatoes
Bring the soup to the boil then simmer for 10 more minutes with the lid on.
Generously season with salt and fresh ground black pepper and serve
