2 tbsp. butter
1/2 c. chopped onion
1 qt. chicken stock
1 lb. carrots, peeled and chopped
2 stalks celery, chopped
1 lg. potato, peeled and chopped
1 c. shredded lettuce
1/2 tsp. curry powder
Salt and pepper to taste
1 c. heavy cream, optional

Melt butter in large pot and saute onion until tender. Add next 6 ingredients and simmer 20 to 30 minutes.

Puree mixture in batches in blender or food processor. Return to pot. Salt and pepper to taste. Freezes well at this point.

If creamed soup is desired, add heavy cream, but this cannot be frozen. Cream may be added to thawed soup. Serves 6 to 8.