All Simple Vegetable Recipes


Simple Leeks and Potato Puree Cooking Recipes

Leek and Potato Puree


I like this variation of an old Irish called Champ, which is a puree of potatoes and green onions. Here leeks lend additional flavor. Serve with a great homemade meat loaf for a wonderful supper. It is simple and quick cooking recipes.


Makes 6 servings

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 2 large leeks, trimmed, white and light green parts only, halved lengthwise and very thinly sliced

  • Salt and freshly ground black pepper to taste

  • 3 large Russet potatoes, peeled and cut into chunks, boiled in salted water to cover until very tender,

  • 15 to 20 minutes, well drained, and kept hot

  • 2 to 3 tablespoons heavy cream

  • 2 tablespoons chopped fresh parsley

  1. Heat 1 tablespoon of the butter with the olive oil in a small skillet over low heat. Add the leeks and cook, stirring from time to time, until very tender but not browned, 20 to 25 minutes. Puree the leeks in a small food processor. Season well with salt and pepper.

  2. Put the drained potatoes through a ricer, or mash with a potato masher. Beat in the cream and the remaining 1 tablespoon butter. Beat in the leek puree.

  3. Serve the puree very hot, garnished with the parsley. Pass more butter if desired.

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