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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

Method

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.

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Nutritional Facts Per Serving

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