Potato and Lovage Soup

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    slices bacon
  • 1
    cup sweet onion, chopped finely
  • 3 -4
    yukon gold potatoes, peeled, cleaned and cubed (you can also use more if you like a chunkier soup)
  • 2
    tablespoons butter, if needed
  • 2
    medium bay leaves
  • 2
    stalks fresh lovage, with leaves washed and chopped
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 1
    quart chicken stock (more if needed to cover ingredients)
  • 1
    quart whole milk
  • fresh lovage, leaves (to garnish) or fresh parsley (to garnish)
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DIRECTIONS

  • In a large saucepan begin by cooking your bacon slowly, until crisp. Remove bacon to a side dish and crumble it when cooled.
  • In the bacon grease add your chopped onion and sauté till translucent. Now remove your onion to the bacon dish.
  • Add your cubed potatoes to the remaining grease. Add the butter if the bacon grease is not sufficient. Sauté until the potato cubes are a little golden but not cooked all the way through.
  • Now add your bacon, onions, bay leaves, chicken stock, and salt and pepper. Cook this until your potatoes are thoroughly cooked, about 15-20 minutes.
  • Then add your chopped lovage and cook for 10 more minutes or until lovage is tender.
  • Finally add your milk and bring back to temperature without boiling or the milk may curdle.
  • For a creamier consistency take an immersion blender and partially blend the soup, leaving about 50% of the potatoes whole. Add lovage leaves or fresh parsley for garnish. Serve.
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