This recipe is from Nourished Kitchen, May 2012

Prep time: 5 minutes

Cook Time:40 minutes0 minutes

Servings: 2 quarts

Ingredients:

2 tbsp. butter or olive oil

1 bunch green onions (white and light green parts, chopped)

1 medium yellow onion (peeled and chopped)

3 medium Russet potatoes (peeled and chopped)

1 bunch 1 oz lovage leaves (chopped fine)

heavy cream (to serve)

Instructions:

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