Wash veggies, and trim off bad parts from long leaf lettuce & head lettuce, carrots, celery heart sticks, cherry tomatoes, and baby spinach. (only veggies to juice with)

Juice all above juiceable items, and drink or set juice aside in fridge (approximately one quart). You can drink now or later, but don't leave for more than 24 hours or so.

Remove and set aside bag with pulp from juiced veggies, break down and clean juicer, put away.

Chop yellow onion into medium fine pieces, and add unsalted butter, cook over low heat in the stock pot. When it starts to caramelize remove onion, and set aside for next steps.

The next part is done in three stages:

1. Put part of the pulp, the cooked onions, one cup of water, and one cup of milk in blender, and puree or liquify. Don't fill blender over half full. Pour into stock pot.

2. Repeat with more pulp, one cup of milk, water, and minced garlic puree or liquify. Pour into stock pot.

3. Add remainder of pulp, another cup of water, and puree or liquify. Pour into stock pot.

Stock pot should be set to low heat, and add any optional veggies like peas or mushrooms. Wash and add four medium potatoes whole. Add chicken stock, and chicken stock powder, and simmer for one hour to 90 minutes.

Remove the 4 potatoes rinse off puree, and cool down in fridge or freezer. When cooled trim off six sides and keep the cube potato left, put the trimmings with skin and potato in blender with a cup of milk. Puree the milk and potato mix, and add to stock pot. Take the cubes and slice into small dice pieces, put in air fryer and spray with cooking spray and air fry for 11 minutes at 425°F. When fried add to stock pot and, and simmer for another 30 minutes.

Soup should be ready to eat, you can taste to see if additional salt, chicken stock or spices needed, but it should have a nice flavor if you followed directions. Spice fans can add hot spices, Old Bay, Paprika, or curry powder. I prefer it without the hotter spices.

I was surprised the first time, I made this to not waste the juiceable veggies I was using, but thought I'd made a mistake in using the lettuce pulp, but it turned out fairly well. If you substitute a whole cabbage for the two kinds of lettuce, chopped into one inch pieces, and don't juice that part, but cook in one the inch chunks, and leave out all the potatoes, this will work as a Cabbage soup recipe that two bowls a day with one light meal will net you 10 pounds or more lost weight.

This could also have chicken, or turkey chunks added if you won't want only veggies.

Submitted by: Courtland J. Carpenter