Spring Green Potato Soup

• 1 tablespoon safflower oil
• 1 large onions minced
• 1 large russet potatoes peeled, cut into 1 inch cubes
• 1 large sweet potatoes, or yams peeled, cut into 1 inch cubes
• 6 cups chicken broth
• 1 teaspoon dill weed
• 18 teaspoon cayenne pepper
• 1 cup green peas frozen
• 1 cup lettuce leaves
• 1 x salt to taste

1. HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat.
2. When hot, add onion.
3. Cook until softened, about 4 minutes, stirring often.
4. Add all potatoes and cook 1 minute, stirring constantly.
5. Add 4 cups stock or broth, dillweed and cayenne.
6. Bring to boil.
7. Simmer, covered, 20 minutes.
8. Add peas and lettuce.
9. Cook until potatoes and peas are completely tender, about 5 minutes.
10. Puree soup in food processor with metal blade until smooth, about 2 minutes.
11. Return to pan.
12. Thin as desired with remaining stock or broth.
13. Adjust seasoning.
14. It's bright green when freshly made; the color lightens on storage but it's still appealing.
15. Can be made 3 days ahead and refrigerated.
16. Can also be frozen as long as 3 months.
17. Serve hot or chilled.

safflower oil, onions, russet potatoes, sweet potatoes, chicken broth, dill weed, cayenne pepper, green peas, salt

Taken from recipeland.com/recipe/v/spring-green-potato-soup-39044 (may not work)