Potato, Leek and Pea Purée

Potato, Leek & Pea Puree recipe by Annabel Karmel


Potato, Leek and Pea Purée

This also makes a delicious soup for adults – just add extra stock & seasoning. It is fine to use frozen vegetables like peas when making purees for your baby. Vegetables are frozen within hours of being picked thus locking in all their natural goodness.


30g unsalted butter
1 leek, white part only, washed & sliced
1 potatoes, peeled & chopped
250 ml unsalted vegetable stock or water
50g frozen peas


  1. Warm the butter in a pan, then sauté the leek for 5-6 minutes until just golden.
  2. Add the potatoes and stock. Bring to the boil, reduce the heat, cover and simmer for 10 minutes.
  3. Add the peas and continue to cook for 3-4 minutes or until the vegetables are tender.
  4. Blend until smooth.

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