45 mins cook | 5 mins prep

Servings: 6 - 8

• 2 tablespoon butter
• 1 bunch green onions, white and light green parts, chopped
• 1 medium yellow onion, peeled and chopped
• 2 quarts chicken stock
• 3 medium Russet potatoes, peeled and chopped
• 1 bunch (1 oz) Lovage leaves, finely chopped
• heavy cream, to serve

1. Melt the butter in a heavy-bottomed stock pot over medium - high heat.
2. When it froths, reduce the heat to medium and stir in green and yellow onions.
3. Fry until fragrant, about five minutes.
4. Pour in chicken stock and stir in chopped potatoes.
5. Simmer, covered, about 30 minutes, or until potatoes are tender.
6. Stir in Lovage and simmer, covered, a further 5 - 6 minutes.
7. Remove from heat and blend with an immersion blender until smooth.
8. Season with unrefined sea salt and freshly ground pepper.
9. Stir in a spoonful of heavy cream and serve.

Lovage introduces a wonderful herbal flavor to this simple creamy soup!