Publix Aprons

Potato-Leek Soup with Avocado

Potato-Leek Soup with Avocado
Servings:
6
Total Time:
50 minutes
Active Time:
30 minutes

Ingredients

3 large leeks, coarsely chopped
3 garlic cloves, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes, peeled and cubed
1 1/2 tablespoons olive oil
4 cups unsalted vegetable stock (or water)
1 teaspoon kosher salt
1/4 teaspoon pepper
1 Hass avocado, cubed
2 tablespoons fresh chives, finely chopped
1/2 cup plain, nonfat Greek yogurt

Prep

  • Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme.
  • Peel potatoes and cut into 1/2-inch cubes.

Steps

  1. Preheat large stockpot on low 2–3 minutes. Place oil in pot, then add leeks and garlic; cook and stir 7–8 minutes or until tender (do not brown).
  2. Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
  3. Remove pan from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) May be served warm (or chill 1 hour, stirring occasionally).
  4. Cut avocado into small cubes; chop chives. Stir yogurt into soup; top each serving with avocado and chives. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/6 recipe) 250kcal; FAT 8.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 350mg; CARB 37g; FIBER 4.00g; SUGARS 4g; PROTEIN 7g; CALC 4%; VIT A 8%; VIT C 60%; IRON 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star