Avocado Vichyssoise

Jump to Recipe

Classic and cool vichyssoise is even more delightful when you introduce the flavors of avocado and lime! Try this easy blender recipe.

avocado vichyssoise in white bowl on white boards

PIN this recipe for Avocado Vichyssoise now… So you can make it later!

As soon as spring and summer start moving in for good, I start kicking into high gear when it comes to writing cool and chilled soup recipes.

Because as much as I love the warm temperatures, I am a year round soup girl. Breakfast lunch and dinner, winter, spring, summer and fall, I gotta have my soup.

And as it turns out, putting avocado in soup is one of my best warmer weather soup ideas.

And since I like to sound fancy whenever possible, I am calling this cool avocado soup Avocado Vichyssoise!

What is Vichyssoise?

Vichyssoise is 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.

Here are the ingredients you need to make Avocado Vichyssoise!

Avocados (you probably guessed that one)
Yukon Gold potatoes
Chicken Broth
Limes
Leeks
Olive Oil
Fresh Ground Pepper

As soon as you have your ingredients lined up, you are ready to make one fabulous avocado soup. Grab your blender and let’s go!

Here’s How To Make Avocado Vichyssoise!

Heat 2 tablespoons of olive oil in a large saucepan over medium high heat. Add three cubed Yukon Gold potatoes and two cleaned and sliced leeks and stir until softened, about 5 minutes or so.
Pour in 5 cups of chicken broth and simmer it all up until the potatoes are tender, about 15 minutes.
Pour the potato mixture carefully into a blender and purée until it is nice and smooth. You may have to do this in batches, depending on your blender.
Cool in the fridge until it is totally chilled – this will take a few hours at least, and even better if you can leave it overnight.
Add two peeled and pitted avocados and the juice from two limes and puree again until smooth. If it’s too thick for you, you can thin it with a little more chicken broth.
Ladle into bowls and garnish with lime zest and fresh ground pepper.

More tips for making Avocado Vichyssoise!

Do I need to peel the potatoes?

With Yukon Golds the choice is yours, because the peels are so thin and tender (I usually don’t). If you are using a different kind of potato, like Russets or Idahos, you definitely should peel them to get the smooth consistency we are after.

Why can’t I just blend the avocado and lime juice in right away?

Avocado has a tendency to change colors (and not in a nice way) once it is peeled, so waiting until right before you serve it will ensure that lovely light green color.

Can this be served room temperature?

Yes! That way you can skip the hours of waiting for it to chill. Do let your potato mixture get to room temperature before you pop in the avocado and lime juice.

And there you have it – one of my favorite ways to enjoy both soup AND avocados all year round!

Avocado Vichyssoise

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Lunch
Method: Stovetop
Cuisine: American

Print Recipe

Description

Classic and cool vichyssoise is even more delightful when you introduce the flavors of avocado and lime! Try this easy blender recipe.

Ingredients

2 tablespoons olive oil
3 Yukon Gold potatoes, cut into 1 inch cubes
2 leeks, white and light green parts only, cleaned and sliced
5 cups chicken stock
2 avocados, peel and pit removed
Juice and zest from two limes
Fresh ground pepper

Instructions

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.
Pour in the stock and simmer until the potatoes are tender, about 15 minutes.
Pour the potato mixture carefully into a blender and pure until smooth. You may have to do this in batches, depending on your blender.
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.
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.
Ladle into bowls and garnish with lime zest and fresh ground pepper.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!