Angie
New member
I had this last night at my church's lent soup supper before the service....wow it was amazing!
1/2 C. onion (chopped)
1 T butter
2 (14.5 oz) cans chicken broth
2 medium potatoes (peeled and cubed)
1/2 tsp. salt
1/4 tsp. pepper
2 medium ripe avocados (peeled, quartered)
1/2 C. sour cream
1/4 C. real bacon bits
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 pan; heat through.
Garnish with sour cream and bacon bits. Yield: 6
servings
1/2 C. onion (chopped)
1 T butter
2 (14.5 oz) cans chicken broth
2 medium potatoes (peeled and cubed)
1/2 tsp. salt
1/4 tsp. pepper
2 medium ripe avocados (peeled, quartered)
1/2 C. sour cream
1/4 C. real bacon bits
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 pan; heat through.
Garnish with sour cream and bacon bits. Yield: 6
servings
