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Melt butter in large saucepan on medium heat. Add leeks, carrots and celery; cook and stir 5 minutes or until vegetables soften. Add flour, crumbled stock cubes and marjoram; cook and stir 5 minutes or until flour is golden brown.
Gradually stir in water. Add tomatoes, potatoes and mushrooms. Bring to boil. Reduce heat to medium-low; simmer 25 to 30 minutes or until potatoes are tender.