Avocado Vichyssoise

This is a creamy cold soup, thickened with potatoes. It’s an easy, filling meal for when it’s too hot to be hovering over the stove.

Ingredients

• 2 tablespoons butter in a large pot
• 3 peeled and cubed potatoes
• 3 trimmed and chopped leeks
• 4 cups stock
• Chopped chives
• 1 or 2 avocados before puréeing
• Chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    314 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 9 grams protein; 14 milligrams cholesterol; 251 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Melt 2 tablespoons butter in a large pot
2. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
3. Cook for about 3 minutes, stirring, until softened.
4. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
5. Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
6. Purée, then let cool.
7. Garnish: Chopped cilantro

30 minutes