Cream of Lettuce Soup 101607

Cream of Lettuce Soup

1 head of iceberg lettuce, chopped
2 potatoes, peeled and chopped
1 medium onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 tbsps. of olive oil
4 cups of chicken broth
1 cup of milk and
Salt and ground fresh pepper to taste

1. Sauté the onion, celery in oil in a large sauce pan. Add the lettuce and simmer until the lettuce is soft.

2. Add the chicken broth carrots and potatoes and simmer for 20 minutes.

3. Puree small amounts in a blender then pour the puree into a slow cooker and pour in the milk. Add the salt and ground fresh pepper to taste. Keep warm till it's ready to serve