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Avocado Soup

 Avocado Soup
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.
6 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 241 calories, 16 g fat (5 g saturated fat), 22 mg cholesterol, 658 mg sodium, 19 g carbohydrate, 4 g fiber, 6 g protein.