Mummies Kitchen

Cheesy Potato And Leek Puree

Cheesy potato and leek puree




2 Large, peeled potatoes

1 Washed leek

Chedder cheese (our preference is vegan)

Breast milk (optional)



  1. Peel both potatoes and dice into small chunks.
  2. Wash leek and chop into pieces.
  3. Steam the potatoes and leek until soft and falling apart.
  4. Add the cheese and blend. Add breast milk until desired consistency is reached if mixture is too thick.
  5. Decant into small pots and keep in the fridge for up to 3 days.



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