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Lettuce Soup Recipe

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 4 servings


  • 1 small head iceberg lettuce
  • ½ stick butter unsalted
  • 1 cucumber seeds removed, chopped
  • 6 scallions chopped
  • 2 potatoes peeled and sliced
  • 1 quart chicken broth
  • salt & pepper to taste
  • Chives for garnish


  • Prep all the ingredients including removing the core of the head of lettuce and pulling off the leaves.
  • Heat a soup pot with cover over medium heat and melt butter. Add the lettuce, stir, cover and cook until wilted.
    This should take about 15 minutes but give it a stir occasionally so it doesn't burn. If you find the heat to high on your stove, turn it down a bit.
  • Add the cucumbers, scallions and potatoes. Stir to combine and reduce heat to low.
  • Add chicken broth to the pot to cover the vegetables. You want to add enough broth so the "veggies can float around, but don't drown".
  • Cover and cook for 20 - 30 minutes. If you are cooking on low and the pot is covered, there's very little chance you'll overcook this soup.
  • We used a hand blender to puree the soup but you can use a blender or food processor. When pureeing, if the soup looks to thick, add a little more chicken stock and cook a little longer on medium heat. If it looks too thin, continue cooking it down until it reaches the right consistency.
  • Taste and adjust seasonings with salt and pepper. I found it needed salt so I added a little and was sure to have salt and pepper shakers on the table.


You can serve this lettuce soup hot or cold making it a perfect year round soup. Enjoy