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Potato-Leek Soup with Avocado

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


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


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


  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.

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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%

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