Peel and chop the shallots, then heat the oil in a saucepan and gently soften them.
Meanwhile, peel & dice the potatoes.
Add the potatoes to the shallots, stir for a minute then add the stock.
Bring the soup to the boil, then gently simmer over a low heat for 15 minutes.
When the potatoes are tender, turn off the heat. Add the rinsed and drained rocket leaves then whizz with a stick-blender until smooth and creamy.
Taste and, if necessary, season with salt and pepper.
Decorate with rocket leaves before serving.