- 1 leek
- 2 heads of iceberg lettuce
- 1 medium onion
- 2 medium potatoes
- 1 3/4 oz butter
- 1 quart chicken stock
- 1/2 cup cream
- salt and pepper to taste
- milk – needed to thin soup out if desired
- freshly chopped chives, to garnish
Wash and clean the leek and lettuce. Finely chop both. Peel and chop onion and potatoes.
In a saucepan, melt the butter. Saute the onion and leek together until soft. Add the lettuce, potatoes, and chicken stock. Bring to a boil, and then simmer until the potatoes are tender. (This will take about 30 minutes).
Puree the soup mixture in a blender. (You can also mix with an electric mixer, though it will be more “chunky” and less “creamy”). Reheat in a clean saucepan. Add the cream, salt, and pepper. Thin slightly with the milk if required.
Serve either hot or cold. You can add an extra swirl of cream if desired. Garnish with freshly chopped chives.