Makes: 8 servings at $1.03 each. Prep: 15 minutes. Cook: 35 minutes.




  • In a large saucepan, heat butter over medium heat. Add onion, paprika and turmeric; sauté until onion is softened, 4 to 5 minutes. Add water, salt and pepper. Bring to a boil. Add potatoes. Lower heat; simmer, covered, until potatoes are tender, about 25 minutes.

  • Break up potatoes into smaller pieces with a fork or wooden spoon. Stir in cream and corn; cook until heated through and corn is tender, about 4 minutes. Stir in cheese and heat until melted, about 1 minute.

  • Halve, peel and pit avocados. Slice crosswise. Place avocado slices in soup bowls. Ladle soup over avocado slices. Garnish with chives or cilantro leaves, and serve.

Nutrition Facts

390 calories; 24 g total fat; 12 g saturated fat; 57 mg cholesterol; 657 mg sodium. 39 g carbohydrates; 7 g fiber; 10 g protein;