Lettuce & Potato Soup

After a week of sitting in the fridge, I finally decided to make use of that head of lettuce. I wanted to try something different with lettuce, instead of using it in a salad. This is a great way to use up some extra lettuce you have on hand! Just like any soup, the base of the soup holds everything together, so be sure to use your favorite broth. I used Rapunzel Pure Organic Vegetable Soup Broth. Enjoy!

Makes about 4 servings

1 large head of lettuce, torn into pieces - I used red leaf
1 cup of onions, sliced
2 tablespoons of butter
1 clove of garlic, minced
2 tablespoons chives, chopped
2 tablespoons tarragon
2 medium potatoes, diced
3 cups of great tasting vegetable broth
1/4 cup of heavy cream or milk ( or soymilk)
salt and pepper to taste

1. In a large pot, over medium heat, melt the butter. Add the garlic and onions and cook for just a few minutes, stirring occasionally until the onions are tender and lightly browned.
2. Add the lettuce, chives, tarragon, and broth. Increase heat to high until broth comes to a slight boil and reduce to simmer. Simmer for 5 minutes.
3. Add the potatoes. simmer for an additional 10 minutes or until the potatoes are soft.
4. With a hand blender, or food processor, puree the soup in batches.
5. Stir in the heavy cream/milk. Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste. Serve!