Cook the leeks, shallot and garlic on low until tender.
Add the potatoes and allow to cook for a few more minutes.
Add the vegetable broth, vegetable cube and water.
Season with salt and pepper.
Stir well, bring to the boil and turn down to a simmer.
Cover and cook for about 20 minutes until all vegetables are soft.
Remove from the heat and allow to cool slightly.
Blend the whole mixture with a hand blender.
If it is too thick, add ½ cup of water.
Check for seasoning.
This soup will thicken up, so more water may be needed.
Serve with crispy potato skins.
