Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and saute until very tender, about 12 minutes. Add chicken broth and bring to a boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes; fluff with a fork. Mix in sliced almonds and season to taste with salt and pepper.