Avocado Vichyssoise

1. Peel and cube potatoes; trim and chop leeks.

2. Heat olive oil in a large pot over medium high heat. Add potatoes, leeks and salt. Cook for about 3 minutes, stirring, until softened.

3. Add broth. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.

4. Purée soup, using an immersion blender then let cool.

5. Chop cilantro. Slice avocados in half; remove the pit; peel off the skin; dice; and stir into the cooled soup.

6. Garnish with chopped cilantro and sea salt and fresh ground black pepper to taste.