Potato Leek Soup w/ Avocado Crema - Innit

Ingredients

4 Servings

Produce

  • Lemon 1

  • Garlic Cloves 10

  • Yellow Onion 1

  • Avocados 2

  • Russet Potatoes 3

  • Leeks 3

Pantry

  • Extra Virgin Olive Oil 1/4 cup

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 2 pinches

  • Black Pepper 1 pinch

Preparation

  1. Prepare Veggies

    Prepare ingredients, setting aside 4 tbsp of the chopped leeks.

    • 3, white part only, chopped Leeks
    • 3, peeled, diced Russet Potatoes
    • 1, diced Yellow Onion
    • 10, peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté vegetables in oil over medium heat for 5 minutes. Add vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  3. Prepare Avocado Crema

    Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

    • 2, pitted Avocados
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1, juiced Lemon
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with reserved leek, freshly cracked black pepper & olive oil, if desired.

    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 670 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 27 g  
Low Cholesterol 15 mg 5%
Low Sodium 770 mg 35%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 12 g 44%
Sugars Total 17 g  
Protein 20 g 40%
Vitamin C 50 mg 60%
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By Innit Culinary Team