California Avocado 4th of July Blast {giveaway!}

Avocado & Buttermilk Vichyssoise

• 4 small-medium leeks, white and light green parts only, cleaned and thinly sliced into rounds
• 3 tablespoons butter
• 3 medium white or Yukon gold potatoes, peeled and chopped
• 4 cloves garlic, chopped
• 1 tablespoon chopped jalapeo pepper(optional)
• 5 cups low-sodium chicken broth
• 1 tablespoon lemon juice
• 2 fresh, ripe California avocados
• 1 cup buttermilk
• 1 1/2 cups half-and-half
• 1/4 cup chopped fresh chives for garnish
• kosher salt and black or white pepper

1. Melt butter in a Dutch oven over medium-low heat.  Add the leeks, garlic, and jalapeno pepper and saute  until tender, about 5 minutes.  Season with salt and pepper.
2. Add potatoes and broth and bring to a boil.  Reduce heat to medium low, partially cover pot, and cook until potatoes are tender, about 20 minutes.  Take off the burner and set aside to cool.
3. Meanwhile, peel the avocados and remove their pits.
4. When mixture is cooled, transfer 1/2 to a blender and add one avocado.  Purée until smooth and transfer to a clean pot.  Add the final batch and the second avocado and purée until smooth.  Add that to the clean pot as well.
5. To the puréed mixture, add the lemon juice, buttermilk, and half-and-half.  Season with salt and pepper and chill for at least two hours.
6. To serve, ladle into bowls and top with freshly chopped chives.  If feeling decadent, top with a little crème fraiche.

Serves 4-6