Easy Potato Avocado Soup!

by • June 21, 2013 • 0 Comments

Avocado is creamy and delicious and what better way to use it than in a creamy soup! Here is a recipe for an easy potato avocado soup!

It will make enough for 4 people (less for larger serving sizes and more if served in small portions as an appetizer.)

Here’s what you’ll need:

  • 1 Red Skin Potato (sliced or cubed) photo 1-1
  • 1 Ripe Avocado (mashed)
  • 1 Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 1 Portabello Mushroom (chopped) or 4 of a smaller kind (like Button or Cremini, for example)
  • 2-3 Bullion Cubes (use less for a lower sodium soup)
  • 1 Tsp Coriander
  • 1 Tbsp Parsley
  • 1-2 Tbsp Fresh Lime Juice
  • Couple Shakes of Cayenne Pepper (I did more because I prefer spicy)
  • Dash Red Pepper Flakes (Optional)
  • Dash Ground Black Pepper


  1. Bring 5½ cups water to a boil, add 2 bullion cubes
  2. Add sliced potato, boiling until soft
  3. Add chopped onion and minced garlic, boiling until soft
  4. Now add mashed avocado, parsley, red pepper flakes, cayenne peppercoriander, and lime juice. Puree ingredients to a creamy consistency with a hand pulverizer.
  5. Add chopped mushrooms
  6. For added protein, include a scrambled egg or egg white to the soup — cajun style shrimp would also taste yummy!

Taste the soup along the way and feel free to add more or less of a spice to suit your preferences.


- Letisha

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