This tasty, quick side dish also works well with romanesco
An old favourite, tasty and warming in the cold weather.
Top and tail the leeks, slice longways half way through, and then open up a little to rinse under running water. Roughly chop the leeks, then wash and peel the potatoes and cut into chunks.
heat the oil in a pan and add the vegetables. stir to cover with the oil, and simmer covered with a lid for 10 minutes, stirring regularly
Add the stock, stir, and cover for another 10 mins until the potatoes are soft.
Remove from the heat and liquidise/blend to achieve the consistency you want. Season with salt and pepper to taste, and stir in a little cream if required.