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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from a dear friend who is a very good cook! You can use cream or milk in lieu of the half and half. Also, this soup freezes well. Ingredients:
6 old potatoes |
2 medium onions |
1 stalk celery |
2 carrots |
1 leek |
1/4 lb butter |
1 teaspoon salt |
1/2 head iceberg lettuce, shredded |
3/4 cup half-and-half |
Directions:
1. Place potatoes, onions celery carrots, and leek in a saucepan. Add salt and enough water just to cover.
2. Cut butter in pieces and add to pot.
3. Bring to a boil, cover and simmer 1/2 hour until vegetables are soft.
4. Take off heat and add shredded lettuce. Stir until lettuce is wilted.
5. Using stick blender, blend until smooth.
6. Return to heat and dilute with half and half. Warm and serve with additional salt and pepper if desired.
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