Sopa de Aguacate y Papas

Description
Colombian Avocado Vichyssoise

Ingredients

 * 3 leeks, white part only and sliced thinly
 * 2 medium potatoes, peeled and sliced thinly
 * 3 cups vegetable or chicken stock
 * 1 cup heavy cream
 * salt and pepper to taste
 * 2 avocados, mashed
 * chopped chives or chopped cilantro

Directions

 * 1) Heat stock in a medium saucepan and add leeks and potatoes.
 * 2) Boil for about 20 minutes.
 * 3) Purée in blender, then return to the saucepan and stir in the heavy cream.
 * 4) Purée avocado in blender.
 * 5) If serving cold refrigerate. Stir in the avocado just as you're ready to serve, as heat embitters the avocado.
 * 6) Serve with minced chives or cilantro.