Spring Green Potato Soup Recipe

This isn't made with green potatoes, but is rather made green by the addition of peas and lettuce.

Step 1

HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled. Makes 6 1/2 Cups

Things You'll Need

  • 1tb Safflower oil
  • 1lg Onion; minced
  • 1lg Russet potato; peeled,
  • - cut into 1-in cubes
  • 1lg Sweet potato; peeled,
  • - cut into 1-in cubes
  • 6c Chicken stock
  • -=OR=- Canned Broth
  • -(preferably low-sodium)
  • 1ts Dried dillweed
  • 1/8ts Cayenne pepper
  • 1c Frozen peas
  • 1c Packed sliced Romaine leaves
  • Salt to taste

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