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Leek and Potato Puree
Preparation info
6
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
Two of our favorite earthy vegetables combined in a rich and soothing purée.
Ingredients
6 2 pounds - Salt, to taste
12
Method
- Trim the roots and most, but not all, of the green leaves from the leeks, leaving each leek about 7 inches long. Split down to but not through the base and wash thoroughly.
- Bring 3 quarts of salted water to a boil in a pot, add the leeks, and cook until tender, about 15 minutes. Drain and chop.
- Meanwhile, peel the potatoes. Cover them with cold water
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