Name: Spring Green Potato Soup
Cook time: 25 min
Ingredients: 1 tablespoon safflower oil; 1 large onion, minced; 1 large Russet potato, peeled and cut into 1-inch cubes; 1 large sweet potato, peeled and cut into 1-inch cubes; 6 cup chicken stock or canned broth; 1 teaspoon dried dillweed; 1/8 teaspoon cayenne pepper; 1 cup frozen peas; 1 cup Romaine leaves, sliced; Salt to taste

Spring Green Potato Soup

Spring Green Potato Soup is a delicious way to blend hearty potatoes with leafy greens. Romano leaves and frozen peas give this soup its wonderfully green hue. Potatoes and onions combine for a amazing flavor that's really brought to life by the spice of cumin and cayenne pepper. Dillweed gives the whole dish a great earthy flavor. When the days get warm, serve this healthy potato soup cold, but when the nights are chilly, you can serve this soup warm.

Notes

It's bright green when freshly made; the color lightens on storage but it's still appealing.

This soup can be made 3 days ahead and refrigerated and can also be frozen as long as 3 months.

Cooking Time25 min

Ingredients

1 tablespoon safflower oil
1 large onion, minced
1 large Russet potato, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
6 cups chicken stock or canned broth
1 teaspoon dried dillweed
1/8 teaspoon cayenne pepper
1 cup frozen peas
1 cup Romaine leaves, sliced
Salt to taste

Instructions

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.
Serve hot or chilled.