Leek and Spaghetti Soup 2 leeks Thin spaghetti Butter Seasoning to taste 1 cup whole milk Grated cheese Chicken stock cubes, or about 3 pints of chicken stock Wash, peel and cut up all of leeks thinly into slices (rings) melt butter in a big saucepan and then sauté leeks (just like onions). When cooked, add stock or water and chicken stock cubes and bring to a boil. Break up spaghetti into small pieces and add until cooked and tender. Add milk and cheese and stir until melted. Serve with fresh crusty bread. Variations: add a little coriander or basil with the milk or substitute whole cream for milk.