Recipe: Chilled Potato Avocado Soup

Food & Beverage

The humble potato gets a bad rap sometimes, and there is a misconception that it lacks good nutritional value. Not true! According to Wikipedia, “A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.” Not too shabby at all. I recently ran across this yummy recipe from the British Potato Council (indeed) for a Chilled Potato Avocado Soup based on a Peruvian classic.
1 tbsp olive oil
1 onion, chopped
½ tsp chili flakes
2 potatoes, approx 450g (almost a pound), peeled and diced
1 litre (a little over 4 cups) vegetable stock
2 ripe avocados
170 ml (about 3/4 cup) soured cream
To garnish, chopped coriander
Heat the olive oil in a large saucepan and fry the onion for 5-6 minutes over a gentle heat. Add the chillies and fry for 2-3 minutes. Add the potatoes and stock. Bring to the boil and simmer, covered for 10 minutes until tender. Reserve and dice 8 pieces of potato for garnish.
Using a hand held blender or food processor, blend the soup until smooth. Allow to cool. Add the avocado and soured cream and blend again, season to taste. Chill before serving, garnish with diced potato and chopped coriander.

2 thoughts on “Recipe: Chilled Potato Avocado Soup

  1. SHARON Morse says:


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I'm a word nerd who loves to geek out on how emerging technology affects the lexicon. I was an editor on the first 40 volumes of MAKE, and I love shining light on the incredible makers in our community. In particular, covering art is my passion — after all, art is the first thing most of us ever made. When not fawning over perfect word choices, I can be found on the nearest mountain, looking for untouched powder fields and ideal alpine lakes.

Contact me at or via @snowgoli.

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