Name: Leek and Potato Puree (Passato di Porri e Patate)
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Cuisine: Italian
Ingredients: 1 medium leek, white and pale-green part only, dark green top and root discarded; 1 medium potato, peeled; Water or vegetable broth (recipe 01), unsalted; 1 tsp extra virgin olive oil (EVOO)

Ingredients

1 medium leek, white and pale-green part only, dark green top and root discarded
1 medium potato, peeled
Water or vegetable broth (recipe 01), unsalted
1 tsp extra virgin olive oil (EVOO)

Method

Trim off the dark green top and the root of the leek, keeping only the white and pale-green part, which is the tender, mild-tasting section.
Split the leek lengthwise and rinse thoroughly under running water, fanning the layers apart with your fingers. Grit and soil collect between the layers and do not rinse away with a quick pass.
Slice the leek, and peel and chop the potato into even cubes.
Steam or boil both together in unsalted water for 15-18 minutes, until completely soft.
Drain, keeping a little of the cooking water aside.
Blend to a smooth puree, loosening with cooking water or broth a spoonful at a time until silky.
Stir through the EVOO off the heat and cool to a safe serving temperature before offering.

Age adaptations

6 months

Offer a very smooth, single-ingredient puree, loosened with a little cooled cooking water or unsalted broth so it runs slowly off the spoon. Start with a teaspoon once a day and follow your baby's pace. Begin only once your baby shows clear readiness signs (good head and neck control, able to sit with support, showing interest in food, and no longer pushing food out with the tongue). Introduce one new food at a time, a few days apart, so any reaction is easy to spot.

6-8 months

Blend completely smooth with no fibres, checking that the leek has cooked down soft. Loosen well so it drips slowly off the spoon.

9-12 months

Mash rather than blend, leaving a soft, easily squashable texture. You can also offer well-cooked potato cut into soft, finger-sized pieces for supervised self-feeding.

12+ months

Serve as a chunkier mash or alongside soft-cooked potato pieces cut into strips, never into round coins, as part of a mixed plate.

Storage

Fridge for 2-3 days in a sealed container. Freeze in ice-cube trays or small pots for up to 3 months; defrost fully in the fridge, reheat until piping hot, then cool before serving.

For the family

Sweat extra leek and potato in butter for the grown-ups, season after your baby's portion is set aside, and finish with cream for a simple soup.

Safety notes

Leek grows in sandy, gritty soil that collects between its layers, so always split it lengthwise and rinse each layer under running water before cooking; a rinse from the outside only is not enough. Potato should be cooked until it yields easily to light pressure, and any whole pieces served later are cut lengthwise into strips, never rounds. Serve seated upright at the table, actively supervised and free of distractions; remember that safe preparation, not supervision, is the primary safeguard. Complementary feeding begins at 6 months, the age recommended by Italian (Ministero della Salute, SIP) and WHO guidance. Start only when your baby is showing clear readiness signs, following official Italian guidance.

Leek and Potato Puree (Passato di Porri e Patate)