2 leeks, thinly sliced using the white part only
2 medium size potatoes peeled and sliced
210ml double cream
600ml vegetable stock
2 small avocadoes – peeled, stoned and chopped
Salt and pepper to taste
Garnish – chopped coriander
Heat the stock in a medium size saucepan, add the leeks and the potatoes and bring it to the boil stirring continuously. Once boiling, reduce the heat and simmer on a low heat for approximately 20 minutes until the potatoes are soft.
Once cooked, allow the mixture to cool and using a blender or food processor, blend until smooth.
Prepare the avocado by placing them in a blender or food processor and blend into a puree.
Return the mixture to the saucepan and over a low heat, stir in the cream.
Remove the soup from the stove and add the avocado puree. Stir well until completely blended.
While still hot, garnish with the chopped coriander and serve.