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  • 350g potatoes, peeled and finely diced
  • 4 or 5 spring onions, finely chopped (including green parts)
  • 1 round lettuce or equivalent in left over bagged lettuce/leaves. Washed, patted dry and shredded.
  • 1/2 medium cucumber, chopped (no need to peel)
  • 74g butter
  • 850 ml chicken or vegetable stock
  • snipped fresh chives, to garnish
  • salt and freshly milled pepper
  1. In a medium saucepan, melt the butter gently, then add the potatoes, spring onions, lettuce and cucumber.
  2. Stir everything round in the butter then, keeping the heat very low, put a lid on and let everything sweat for 10 minutes.
  3. Pour in the stock, stir, add some salt and freshly milled black pepper and bring to the boil.
  4. Reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes.
  5. Leave the soup to cool a little, then puree the whole lot in a blender or with a stick blender
  6. check the seasoning, gently re-heat the soup and serve it with the freshly snipped chives stirred in at the last moment or sprinkle a few into each bowl.