A soup that can be served either hot or cold, for lunch or dinner. The cream makes it rich and delicious, but you could substitute whole milk instead.

Ingredients:

• 3 leeks, white part only, sliced thinly
• 2 medium potatoes, peeled and sliced thinly
• 3 cups vegetable or chicken stock
• 1 cup heavy cream (you could substitute whole milk or half & half  to redice richness)
• salt and freshly ground black pepper to taste
• 2  avocados, mashed

Get Started:

Step 1:  Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.

Step 2:  Transfer contents of saucepan to blender or use an immersion blender and puree to desired consistency.  If using a blender, it is best to blend the liquid in teo batches.  Caution: Hot liquids cmust be blended carefully.  Start on lowest speed; leave lid cap off for steam to escape and fill the jar only half full, allowing more room for expansion. You may need to use a hot pad while holding down the lid during operation.

Step 3:  Return contents of blender to the saucepan and stir in the heavy cream.

Step 4:  Puree avocado in blender or mash well with a fork.  If serving hot, stir in the avocado just prior to serving.  If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate.  Serve soup with minced chives or cilantro.