1 medium leek, around 150g/5½oz, trimmed and thinly sliced
250g/9oz potatoes, well washed and cut into roughly 2.5cm/1in chunks
ground black pepper
pinch paprika (optional)
100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube
25g/1oz cheddar cheese, finely grated
4 tbsp double cream
fresh bread, to serve