Avocado and potatoes combine in this creamy soup with a hint of tang. Topped with chicken and served with tortilla chips, this is a filling bowl of goodness.
3 tbsp. butter
4 large leeks, cleaned and coarsely chopped
7 cups chicken stock
3 large baking potatoes, peeled and thinly sliced
1 bunch cilantro stems
Salt and pepper, as needed
3 tbsp. lime juice
2 avocados, chopped
2 chicken breasts, poached and sliced
Tortilla chips, if desired
1. In a large sauté pan, melt butter and add leeks. Cook, stirring, until tender but not browned, about 20 min.
2. Stir in chicken stock, potatoes, and cilantro stems and simmer until potatoes are soft, about 30 min.
3. Puree until smooth; season with salt and pepper. Add lime juice and avocados and puree until incorporated.
4. Return to pan and warm until heated through. Garnish with pieces of thinly sliced chicken and serve with tortilla chips on the side if desired.