Avocado Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. —Bernice Orm, Ojai, California
Ingredients
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1/2 cup chopped onion
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1 tablespoon butter
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2 cans (14-1/2 ounces each) chicken broth
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2 medium potatoes, peeled and cubed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 medium ripe avocado, peeled and quartered
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1/2 cup sour cream
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1/4 cup real bacon bits
Directions
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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.
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2.
Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts
1 cup: 241 calories, 16g fat (5g saturated fat), 22mg cholesterol, 658mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 6g protein.
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