- 2 leeks white and light green parts only, roughly chopped
- 1 small white potato peeled and roughly chopped
Fill a medium saucepan with 2 inches of water and bring to a boil over medium heat. Place the potatoes into a steamer basket, cover and cook for 7 minutes.
Add the leeks on top of the potatoes, cover and cook for an additional 5 minutes or until the leeks are tender. Reserve steamer water. Let cool slightly.
Transfer the leeks and potato into a blender or food processor and puree on high for 1-2 minutes or until smooth and creamy, adding in reserved water in tablespoon increments if needed.
Age: 4 months and up
Yield: 10 ounce
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!