Potatoes may be the ultimate comfort food in winter, but they wouldn't normally be top of our list when it comes to rustling up summer supper ideas. However, this delicious chilled soup is the perfect dish to come home to after a long hot day in the office: eat it al fresco while you watch the sun go down.

Potatoes and avocados are a classic Peruvian combination, and this is a clever twist on the traditional potato and avocado soup served across South America. The recipe comes from a new British Potato Council collection, cooked up in honour of the United Nations' International Year of the Potato. What better way to celebrate?

Chilled Potato and Avocado Soup

Ingredients (to serve four)

1 tbsp olive oil; 1 onion, chopped; 1/2 tsp chilli flakes; 2 potatoes, approx 450g, peeled and diced; 1 litre vegetable stock; 2 ripe avocados; 170ml carton soured cream; chopped coriander, to garnish

Method

1. Heat the olive oil in a large saucepan and fry the onion for 5-6 minutes over a gentle heat.

2. Add the chilli flakes and fry for 2-3 minutes.

3. Add the potatoes and stock. Bring to the boil and simmer, covered for 10 minutes until tender. Reserve and dice 8 pieces of potato for garnish.

4. Using a hand-held blender or food processor, blend the soup until smooth. Allow to cool.

5. Add the avocado and soured cream and blend again. Season to taste.

6. Chill before serving. Garnish with diced potato and chopped coriander.

For more inspiring potato recipes, go to www.britishpotatoes.co.uk.

Discover more about the Heaven range of chocolate.