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. Puree in blender, then return to saucepan. Stir in the heavy cream. 3. Puree avocado in the blender. 4. If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter. 5. If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate. 6. Garnish with chopped chives or cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
