Lettuce & Potato Soup
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, sliced
1 tbsp fresh thyme leaves
½ tsp salt
5 cups reduced sodium chicken broth
2 lb yellow-fleshed potatoes, peeled and chopped
6 cups any combination lettuce leaves, including leaf lettuce, spring mix, spinach, Romaine, Boston lettuce, baby greens and/or arugula
2 tbsp lemon juice
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, sliced
1 tbsp fresh thyme leaves
½ tsp salt
5 cups reduced sodium chicken broth
2 lb yellow-fleshed potatoes, peeled and chopped
6 cups any combination lettuce leaves, including leaf lettuce, spring mix, spinach, Romaine, Boston lettuce, baby greens and/or arugula
2 tbsp lemon juice
Directions
1Heat 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.
2Cover 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.
3Using 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.
Tips
1
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.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
