Lettuce, Potato & Leek Soup
3 potatoes, washed and diced
1 leek, sliced and washed
1 iceberg lettuce, roughly chopped
4 cups liquid vegetable stock
Heat a large saucepan over a high heat. Add the chopped leek and a little of the liquid stock. Cover with a lid and braise for a couple of minutes. Remove the lid and check that the leeks are soft. Add the diced potatoes and the chopped lettuce with four cups of vegetable stock. Place the lid back onto the pot. Cook until the potatoes are soft. After about 10-15 minutes remove the lid and remove from the heat. Puree the soup, then serve.
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