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Prep Time
10 mins
Total Time
40 mins


2 tbsp
olive oil
30 mL
large onion, diced
cloves garlic, sliced
1 tbsp
fresh thyme leaves
15 mL
1/2 tsp
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


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.


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
3 g
24 g
3 g
1 g
6 g
530 mg
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