Leek & potato soup with avocado cream

Leeks, white part only, chopped	4
Potatoes, large, cubed	4
Chicken stock	1 quart
Wine, white
Salt
Pepper, freshly ground
Avocado, peeled, seeded	1
Cream, heavy	1 pint

1. In a large pot, combine the leeks, potatoes, stock, wine, salt, and pepper. 
2. Simmer until vegetables are tender, about 20 minutes; purée soup until smooth. 
3. Meanwhile, whip the avocado and cream together until fluffy. 
4. Ladle soup into bowls, and garnish with a dollop of the avocado cream.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.