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Avocado Soup

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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

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

  • 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.
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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