Lettuce and Potato Soup
Updated Nov. 15, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1leek, white and light green parts only, sliced and rinsed well
- 2garlic cloves, minced
- 1¼ to 1½pounds (2 large) russet or Yukon gold potatoes, peeled and diced
- 6cups chicken stock, vegetable stock, or water
- A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
- Salt to taste
- 5ounces lettuce leaves, washed and coarsely chopped (4 cups)
- Freshly ground pepper
- 2tablespoons chopped flat-leaf parsley or chives for garnish
Nutritional analysis per serving (6 servings)
216 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 9 grams protein; 978 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add ½ teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
- Step 2
Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
- Step 3
Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.
- If serving cold, add a dollop of plain yogurt to the garnish.
Private Notes
Comments
I made this to use up excess lettuce from the garden and was very pleased with the outcome. I did throw a half cup or so of white wine in for extra flavor. The second time I made it, I didn't blenderize it and it was surprisingly good that way too. My lettuce mixture (various leaf lettuces plus arugula) held up quite well in the soup, almost like escarole would.
We really enjoyed this soup and will make it again. It’is a great way to use up extra lettuce from the garden. I did add a handful of random chard leaves along with the lettuce. I also used a mix of freshly ground green and black peppercorns, a dash of aleppo pepper, and a cup of whole milk which I added just before serving.
more of a potatoe soup with mild flavour of lettuce
Like so many of the commenters, I felt it needed more...something. My wife, though—and I trust her taste—liked the subtlety of the lettuce flavor. Also like other commenters, I used extra lettuce from the garden, as I made room for the tomatoes, so I had nearly double the recipe called for.
I just made this and was pleasantly surprised at how the lettuce brightened the soup and added a nice vegetal element. I ended up adding some Penney’s Old World Seasoning (primarily paprika) and lemon at the end to add some more interest.
It was good, then I added about 1.5 tablespoon of white miso, and it became delicious. Loved the flavor. The consistency was thin but velvety and nourishing. Homemade chicken stock helped.
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