Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

1. 1

   In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

2. 2

   Puree in blender, then return to saucepan. Stir in the heavy cream.

3. 3

   Puree avocado in the blender.

4. 4

   If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.

5. 5

   If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.

6. 6

   Garnish with chopped chives or cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.