Old Fashioned Lovage and Potato Soup
Warm, creamy, and delightfully fragrant, Old Fashioned Lovage and Potato Soup is a comforting classic that showcases the unique, herbal flavor of fresh lovage leaves. This hearty dish combines tender, buttery potatoes with the aromatic blend of sautéed onion, garlic, and celery, all simmered in a rich vegetable or chicken stock. A touch of heavy cream gives the soup its velvety smoothness, while a hint of parsley adds a burst of freshness to the final presentation. Perfect for cozy evenings or as a starter to impress, this vintage recipe offers a delicious way to explore lovage, a lesser-known herb with a taste reminiscent of celery and parsley. Easy to prepare in under an hour, this soup is a must-try for anyone seeking comforting, old-world flavors.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 cup fresh lovage leaves, chopped
- 4 medium potatoes, peeled and diced
- 5 cups vegetable or chicken stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Heat the butter and olive oil in a large soup pot over medium heat until the butter is melted and starts to bubble.
Add the chopped onion, garlic, and celery to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes.
Stir in the chopped lovage leaves and cook for an additional 2 minutes to release their aroma.
Add the diced potatoes to the pot and stir to coat them with the buttery mixture.
Pour in the vegetable or chicken stock, and bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer the soup for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, salt, and ground black pepper. Heat gently over low heat for another 5 minutes, being careful not to bring it to a boil.
Taste and adjust seasoning as necessary.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 17.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 888 mg | 68% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7241 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
