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.
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.