Cheesy potato and leek puree
2 Large, peeled potatoes
1 Washed leek
Chedder cheese (our preference is vegan)
Breast milk (optional)
- Peel both potatoes and dice into small chunks.
- Wash leek and chop into pieces.
- Steam the potatoes and leek until soft and falling apart.
- Add the cheese and blend. Add breast milk until desired consistency is reached if mixture is too thick.
- Decant into small pots and keep in the fridge for up to 3 days.