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 sauté 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.