Lettuce and potato soup

A traditional soup, great for using up lingering lettuce or potatoes.

Serves 4


  • 1 or 2 lettuces, finely chopped
  • 1 tsp of olive oil/butter
  • 1 onion, finely chopped
  • 1 litre of chicken or vegetable stock
  • 2 or 3 small potatoes, finely diced
  • Salt and pepper
  • 1 tsp of cream (optional)


  1. Gently sauté the onions and potatoes in olive oil for 5-10 minutes on a low heat
  2. Add the stock and simmer until potatoes are tender; add the lettuces and cook for a further 3-4 minutes.
  3. Serve as it is or blend into a smooth soup if preferred.
  4. Season with salt and pepper and add cream according to taste.


Most soups (apart from some seafood soups), freeze well. Once frozen they can be reheated to give a very quick meal within a matter of minutes.

Recipe by chef Carmela Tomkins

See also