1 onion, chopped

2 tablespoons (30 ml) butter

3 cups (750 ml) chicken broth

2 cups (500 ml) milk

3 cups (750 ml) potatoes, cubed

6 cups (1.5 litres) left over lettuce, coarsely chopped

Salt and Pepper

1/3 cup (75 ml) sour cream

18 cherry tomatoes cut in quarters

In a saucepan, soften the onions in the butter. Add the chicken broth, milk and potatoes. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 20 minutes or until the potatoes are tender. Add the lettuce. Bring to a boil and cook for 1 minute more.

In a blender, purée the soup until smooth. Pass the soup through a strainer. Adjust the seasoning.

Pour the soup into 6 bowls. Garnish with sour cream and the cherry tomatoes.

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