Cut dark green part and base from leeks and discard. Cut leeks in half lengthwise and wash thoroughly under cold water. Cut leeks into 1/2" thick slices. You should have about 4 cups.

Remove core and seeds from the red pepper; cut into thin 1" long strips.

In a saucepan, combine chicken stock and leeks; cover and simmer for 5 to 10 minutes or until leeks are almost tender. Add red pepper strips, cover and simmer for another 5 to 10 minutes, or until tender. If too much liquid, uncover and cook for 1 or 2 minutes. Add butter,salt and pepper to taste. Makes 4 to 6 servings.