Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) - cooking recipe

Ingredients

3 leeks, sliced thin (white part only)
2 medium potatoes, peeled and sliced thin
3 cups vegetable stock, or
3 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
2 avocados, mashed
chives (for garnish) or cilantro, chopped (for garnish)

Preparation

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.