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Cold Avocado Soup

Yield 14 cups


  • 4 (10 3/4-ounce) cans potato soup
  • 1 (32-ounce) container chicken broth
  • 3 cups water
  • 3 ripe avocados, peeled, seeded, and coarsely chopped
  • 3 tablespoons fresh lemon juice
  • 1 medium-size Anaheim chile, seeded and chopped

How to Make It

  1. Process about 1/3 of all ingredients in a blender until smooth, stopping to scrape down sides. Pour into a large bowl. Repeat procedure twice with remaining ingredients. Cover and chill at least 2 hours.