n Rinse well and drain the leeks.nn Heat oil in a soup pot. Add the leeks and cook over low heat, stirring occasionally, until beginning to brown, about 10 minutes.nn Pour in 9 cups of water and season with salt. Add the potatoes. Bring to a boil and then reduce to a simmer and cook for 30 minutes or until potato is tender.nn Remove a ladle full of soup and put it in a cup or bowl with the chicken bouillon cube. When completely dissolved return it to the pot. Stir and serve.nn  n