Pour the olive oil into a pan, then add the shallots, and fry on a medium heat for 5–10 minutes until soft.
Stir in the potatoes and stock, then bring to the boil. Simmer for 15 minutes, covered, until the potatoes are tender, then stir through the rocket leaves, reserving a few leaves to garnish.
Place in a food processor, season with salt and freshly ground black pepper, and blend until combined.
Garnish with the reserved leaves and serve with crusty wholemeal bread for a warming starter or lunch.