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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Bernyce Orm shares a deliciously different use for avocados with this warm, rich and creamy soup. The Ojai, California reader adds sour cream and bacon bits to garnish the smooth sensation. Ingredients:
1/2 cup chopped onion |
1 tablespoon butter |
2 cans (14-1/2 ounces each) chicken broth |
2 medium potatoes, peeled and cubed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium ripe avocado, peeled and quartered |
1/2 cup sour cream |
1/4 cup real bacon bits |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly.
2. Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon. Yield: 6 servings.
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