Wash and chop leek.
Peel and chop potato.
Heat a little olive oil in a large pot over medium heat and then fry leek and potato until soft.
Add stock/broth, cover and bring to the boil.
Once boiling reduce heat to low and cook for about 10-15 minutes.
Add peas and parsley and bring to the boil again.
Once boiling remove from heat immediately and transfer into a blender (be careful not to burn yourself).
Blend until smooth and season with salt and pepper. Depending on your stock's seasoning you might have to add a lot.
Enjoy with a dollop of cream swirled in.