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

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	Amount per serving	Daily value percentage
Calories	640 kcal
Total Fat	31 g	39%
Total Saturated Fat	5 g	27%
Unsaturated Fat	26 g
Low Cholesterol	15 mg	5%
Low Sodium	770 mg	35%
Total Carbohydrate	75 g	27%
Fiber Total Dietary	11 g	40%
Sugars Total	17 g
Protein	20 g	39%
Vitamin C	48 mg	50%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	163 mg	15%
Iron Fe	6.5 mg	35%
Potassium K	1770 mg	40%
Vitamin E	5.5 mg	35%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.6 mg	50%
Niacin	11 mg	70%
Pantothenic Acid	1.9 mg	35%
Vitamin B-6	1.4 mg	80%
Folate (B9)	223 µg	60%

By Innit Culinary Team