Lettuce and potato soup
- Total Time: 40min
- Serves: 8
Ingredients
- 2 tbsp olive oil 30 mL
- 1 large onion, diced
- 2 cloves garlic, sliced
- 1 tbsp fresh thyme leaves 15 mL
- 1/2 tsp salt 2 mL
- 5 cups reduced sodium chicken broth 1.25 L
- 2 lb yellow-fleshed potatoes, peeled and chopped 1 kg
- 6 cups any combination lettuce leaves, including leaf lettuce, spring mix, spinach, Romaine, Boston lettuce, baby greens and/or arugula 1.5 L
- 2 tbsp lemon juice 30 mL
Instructions
- Heat oil in large saucepan over medium heat. Cook onion, garlic, thyme and salt about 5 min., until onions are softened and lightly browned. Stir in broth and potatoes; bring to a simmer.
- Cover and cook, stirring occasionally, 20 min. until potatoes are fully cooked and breaking apart. Stir in lettuce leaves. Cook 1 to 2 min. until lettuce leaves are tender.
- 3 Using a hand-blender, purée until smooth. Stir in lemon juice. Serve hot or cold. Enjoy with grilled cheese sandwiches, tuna melts or cheese and crackers.
Tip
- Alternatively, use regular blender to puree soup. To avoid steam build-up in appliance, remove cap from lid and cover sides and top of lid with a tea towel before pulsing hot soup in batches until smooth.
