Clean the leek and cut into thin slices. Peel the carrots and cut into thin slices. Heat some oil in a pan and fry the leek and carrot slices for about 5 minutes. Season with salt and pepper and deglaze with the water.
Cover and simmer for about 10 minutes and then turn off the stove. Finally stir in the cream and season to taste. The vegetables taste best on boiled potatoes.