Instructions

1. 1
   In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, .
2. 2
   Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.
3. 3
   Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.
4. 4
   Cover and cook for 45 minutes on low heat.
5. 5
   Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.
6. 6
   Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.
7. 7
   Return the soup to the boil, and season with salt and freshly ground pepper to taste.
8. 8
   Serve.