Potato and Leek Cream Soup
From 6 months · 1 serving · 30 min
Ingredients
What you'll need
- Potato
- Leek
Method
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How to prepare each food
Potato
Potato is always cooked, never raw. Boil, steam, bake, or roast until very soft, then mash to a smooth purée or offer a finger-length soft-cooked wedge. A little breast milk, formula, or water loosens a stiff mash. Skip salt.
Smooth mash, or a soft finger-length wedge.
Cook potato until soft; raw or undercooked potato is hard. A very sticky, gluey mash can cling to the mouth, so loosen it or serve a fluffier texture. Keep pieces small and watch as your baby eats.
Leek
Trim and wash leeks well (grit hides between the layers), then cook them until very soft (steam, simmer, or sweat in a little oil) and finely chop or blend them into a puree, mash, or sauce. The long fibers can be stringy, so cook them down and chop small rather than serving raw or in long strips.
Cooked very soft, then finely chopped or blended into a carrier food.
Leeks have long fibers that can string together. Cook them until very soft and chop them short rather than serving them raw or in long strips.
Putting it together
Potato and leek cooked and blended into a smooth cream, loosened with milk.
Cook with Lumi
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Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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