• 2 ripe avocados, peeled and chopped
  • 50 g avocado or olive oil
  • 1 small white onion, finely chopped
  • 1 clove garlic, crushed
  • 300 g leeks, white part only, washed and sliced
  • 2 large potatoes, peeled and diced
  • Sea salt and freshly ground pepper
  • 2 sprigs fresh thyme, off the stalk and chopped
  • 1 litre good quality chicken or vegetable stock


  1. Heat the oil in a heavy saucepan, sauté the onion and garlic for 5 minutes until translucent, add the leeks and potatoes and toss. Season well with sea salt and freshly ground pepper.
  2. Reduce heat, add the thyme, cover and cook the veggies over a low heat for 10 minutes until soft but not coloured.
  3. Uncover, add the stock and bring to the boil, simmer for 5-8 minutes until the potatoes are just cooked and soft when pierced with a sharp knife.
  4. Take care not to overcook or the soup will lose its flavour and freshness.
  5. Remove from the heat and allow to cool slightly, add the chopped avocado.
  6. Blend in a jug blender or with a stick blender until smooth.
  7. Serve warm or cold.