South American Potato Avocado Soup


2 tbsp unsalted butter
1 medium yellow onion, chopped (or 2 shallots, chopped)
1 tsp paprika
1/4 tsp turmeric
4 cups cold water
salt and pepper to taste
4 large potatoes (about 2 lbs), peeled and cut into 1/2 in slices
2 cups light cream (soy or almond milk works as well)
1 cup crumbled queso blanco, grated Muenster cheese (about 1/4 pound) or soy cheese
2 medium-size ripened avocados
Fresh cilantro leaves (optional)


In a large saucepan, melt butter over medium heat.
Add the onion, paprika and turmeric and sautĂ© until onion is soft and translucent.
Add the water, salt and pepper and then bring all to a boil.
Add the potatoes. Lower the heat, cover and simmer everything until potatoes are tender ~25 minutes.
Separate softened potatoes into smaller pieces. Stir in the cream and cook another 5 min, stirring continuously, until mixture is smooth and creamy.
While cooking the potatoes, cut the avocados in half, then peel and pit. Slice crosswise in multiple segments for 4-5 slices per half.
Place avocado pieces in soup bowls, ladle hot soup over the slices, top with fresh cilantro leaves, and serve.