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large onion, diced
cloves garlic, sliced
fresh thyme leaves
reduced sodium chicken broth
yellow-fleshed potatoes, peeled and chopped
any combination lettuce leaves, including leaf lettuce, spring mix, spinach, Romaine, Boston lettuce, baby greens and/or arugula
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.
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.
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.
Nutrition Description: Per serving (1/8 of the recipe):
Fat: 3 g
Carbs: 24 g
Fibre: 3 g
Sugar: 1 g
Protein: 6 g
Sodium: 530 mg