Directions:
- 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.
- Puree in blender, then return to saucepan. Stir in the heavy cream.
- Puree avocado in the blender.
- If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
- If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
- Garnish with chopped chives or cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1003.48 Kcal (4201 kJ) | ||
| Calories from fat | 235.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.18g | 40% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 28597.61mg | 1192% | |
| Potassium | 990.13mg | 21% | |
| Total Carbs | 159.04g | 53% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 10.32g | 41% | |
| Protein | 5.25g | 10% | |
| Vitamin C | 32mg | 53% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3mg | 17% | |
| Calcium | 101mg | 10% | |
| Amount Per 100 g | |||
| Calories | 162.92 Kcal (682 kJ) | ||
| Calories from fat | 38.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 40% | |
|---|---|---|---|
| Cholesterol | 6.67mg | 14% | |
| Sodium | 4642.85mg | 1192% | |
| Potassium | 160.75mg | 21% | |
| Total Carbs | 25.82g | 53% | |
| Sugars | 1.02g | 25% | |
| Dietary Fiber | 1.68g | 41% | |
| Protein | 0.85g | 10% | |
| Vitamin C | 5.2mg | 53% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.5mg | 17% | |
| Calcium | 16.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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