Leek & Potato Soup with Avocado Cream

Imagine a luscious soup made from tender leeks and perfectly cubed potatoes, simmered in a rich chicken (or vegetarian) stock and finished with a dash of white wine. This comforting base is then pureed until velvety smooth, creating the ideal canvas for our crowning glory: a light, fluffy avocado cream that not only enhances the flavor but also channels the luck and verdant spirit of St. Patrick’s Day.

Preparation Time: 25 Minutes
Serves: 6

Ingredients

• 8 cups chicken stock
• 4 leeks (white parts only), chopped
• 4 large potatoes, cubed
• Salt and pepper (to taste)
• Dash of white wine (to taste)
• 1 large Haas avocado
• 1 pint heavy whipping cream

Directions

1. Simmer the Soup:
   In a large stock pot, combine the chicken stock, chopped leeks, cubed potatoes, a pinch of salt and pepper, and a dash of white wine. Allow the ingredients to simmer for 20 minutes or until the vegetables are very tender.

2. Puree for Perfection:
   Once your vegetables have softened to perfection, transfer the soup to a food processor and blend until smooth. This step transforms your hearty broth into a creamy delight.

3. Prepare the Avocado Cream:
   While the soup simmers, whip together the large Haas avocado and heavy whipping cream until the mixture is light and fluffy. 

4. To Serve:
   Ladle the smooth, warm soup into bowls and garnish generously with the avocado cream.