Avocado Vichyssoise

Avocado Vichyssoise

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


  • 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.