For 4 Person(s)
In large pot sauté leeks in butter until limp.
Add water, beef bouillon, split peas, bay leaf, cloves, and salt.
Cook slowly until peas are tender.
Stir in roux and cook until slightly thickened.
Add green peppers, potatoes, paprika, and sugar.
Continue cooking 20 minutes or until vegetables are cooked but retain their shape and texture.
Remove bay leaf and serve.