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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Puree in blender, then return to saucepan. Stir in the heavy cream. | 3. Puree avocado in the blender. | 4. If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter. | 5. If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate. | 6. Garnish with chopped chives or cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	3		sliced	162.87	37.7805	4.005	0.8009999999999999
potato	2		peeled sliced	-	-	-	-
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
salt black pepper			ground	-	-	-	-
avocado	2		mashed	-	-	-	-
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.