Lettuce and potato soup

Sobeys

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Print Recipe

Total Time 40

Servings: 8

Course: Soups

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

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.

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