Lettuce and Potato Soup

Prep time: 10 minutes / Cook time: 30 minutes / Serves: 8 Category: ,


  1. 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.
  2. 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: 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.


  • 2 tbsp  olive oil
  • 1  large onion, diced
  • 2  cloves garlic, sliced
  • 1 tbsp  fresh thyme leaves
  • 1/2 tsp  salt
  • 5 cups  reduced sodium chicken broth
  • 2 lb.  yellow-fleshed potatoes, peeled and chopped
  • 6 cups  any combination lettuce leaves (spring mix, leaf lettuce, spinach, Romaine, Boston, baby greens and/or arugula)
  • 2 tbsp  lemon juice

Nutritional Information

Per serving (1/8 of the recipe):

  • Calories 150
  • Fat 3.5 g
  • Saturated Fat 0.5 g
  • Carbs 24 g
  • Sugar 1 g
  • Protein 6 g
  • Fibre 3 g
  • Sodium 530 mg
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