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1 pound potatoes, peeled and sliced
White parts of 2 leeks, well
washed and sliced
1 medium onion, sliced
4 cups chicken stock
1 cup heavy cream
2 avocados

In a large saucepan combine the potatoes, leeks, and onion. Add chicken stock and cook until vegetables are tender. Work broth and vegetables through sieve and return mixture to saucepan. Pour in the heavy cream
and heat soup through but don't boil.
In soup tureen put 2 avocados, peeled and mashed, and stir in hot soup thoroughly. Serve either hot or well chilled. Serves 4.

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