Cut the leek into fine rings. Roughly dice the zucchini without the core. Flour the potatoes, cut into large cubes.
Sauté leek in a little bit of oil. Add zucchini and potato cubes, sauté a little bit. Later add water and whipping cream, salu and freshly ground pepper and simmer gently at medium hitez for about 20 min. Using a potato masher, coarsely mash zucchini and potatoes (can also be finely mashed if you like) and fold in a little whipped cream.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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