With a strong celery-like flavor, just a tablespoon of lovage goes a long way to add herbal complexity to this creamy potato soup recipe.

INGREDIENTS

2 - pounds russet potatoes, peeled and cubed
1/2 - cup chopped onion
2 - cloves garlic, minced
3 - cups reduced-sodium chicken broth
1 - cup milk
1/2 - teaspoon salt
1/4 - teaspoon pepper
1 - tablespoon chopped fresh lovage

DIRECTIONS

In a 4-quart pot cook potatoes, onion, and garlic in lightly salted boiling water for 15 to 20 minutes or until very tender; drain and return to pot.
Add about half of the chicken broth. Use an immersion blender to puree the potato mixture in the pot. (Or, transfer mixture to a blender; cover and blend until smooth and return to pot.) Stir in remaining broth, milk, salt, pepper, and chopped lovage. Heat through. Serve drizzled with olive oil and sprinkled with additional pepper and lovage leaves.

Nutrition Facts (Cream of Potato Soup with Lovage )

Per serving: 123 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 3 mg chol., 498 mg sodium, 24 g carb., 2 g fiber, 4 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet