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
- 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.
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