- Prep Time
- 10 mins
- Total Time
- 40 mins
- 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
Directions
Step 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.
Step 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.
Step 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
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.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 150
- Fat:
- 3 g
- Carbs:
- 24 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Protein:
- 6 g
- Sodium:
- 530 mg
