Roughly chop leeks and onion.
In a pan melt butter and lightly fry leeks and onion until softened.
Add potatoes (they can be whole), sprinkle stock powder and add water.
Simmer for about 45 minutes.
Blend with a Bamix until smooth.
Fry copocola in hot dry non-stick pan.
Serve with a drop of cream and top with crispy copocola.
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