Avocado Vichyssoise

I love summer so much.  If pressed to choose between being freezing cold or sweltering hot, I’ll pick sweltering hot every single time.  I love how the sun doesn’t set until after supper, I love the piles of local corn and tomatoes, I love my herbs growing merrily outside my back door, I love sleeping with the windows open.  But the one thing I miss about the dead of winter is SOUP.  I could eat soup for breakfast, lunch and dinner, and soup and sweltering hot just don’t match. Which is why I am always  trying to figure out new varieties of cold soup, the better to keep my soup love going all year long.  Please meet my new friend, avocado vichyssoise.

For those of you who don’t know regular vichyssoise, it’s a perfectly delightful cold soup made with potatoes and leeks.  It’s thick and creamy and wonderful.  It’s like a mashed potato milkshake. It’s heaven.  The avocado version introduces some velvety avocado into the equation, and I squeeze in a little bit of lime juice and top it with lime zest to give it just a tiny bit of zing.

It’s like a mixture of guacamole and mashed potatoes in a chilled, creamy, dreamy soup form, and I love it more than words can say.  As much as I love eating supper outside, and dangling my feet in the pool, and going to the Dairy Queen with the Southern husband on a sultry August night. Summertime soup!  The best of both worlds.

Avocado Vichyssoise

Serves: 4 servings

  • 2 tablespoons olive oil
  • 3 Yukon Gold potatoes, peeled and cut into 1 inch cubes
  • 2 leeks, white and light green parts only, cleaned and sliced
  • 5 cups chicken stock (I like the Pacific and Imagine varieties in the box)
  • 2 avocados, peel and pit removed
  • Juice and zest from two limes
  • Fresh ground pepper
  1. Heat olive oil in a large saucepan over medium high heat. Add the potatoes and the leeks and stir until softened, about 5 minutes or so.
  2. Pour in the stock and simmer until the potatoes are tender, about 15 minutes.
  3. Pour the potato mixture carefully into a blender and pure until smooth. You may have to do this in batches, depending on your blender.
  4. Cool in the fridge until it is totally cool - this will take a few hours at least, and even better if you can leave it overnight.
  5. Add the avocado and lime juice and puree again until smooth. If it's too thick for you, you can thin it with a little more chicken broth.
  6. Ladle into bowls and garnish with lime zest and fresh ground pepper.


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  1. This new avocado allergy of mine is KILLING ME. Want this.

  2. I love all things avocado. I am willing to bet this tastes incredible :)

  3. My best friend Anne Lane (also an avid follower) made this recently and was kind enough to share some with me. HEAVEN!! Thanks Kate. Thanks Anne. Thanks Avocado Gods.


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