A comforting and creamy potato soup enhanced with fresh herbs for a delightful meal.
Heat the olive oil in a large saucepan over medium heat.
Using olive oil adds a subtle fruity flavor to the soup.
Add the chopped onion, celery, and garlic, and sauté until softened.
Ensure the vegetables are softened but not browned for a milder flavor.
Add the diced potatoes and stir to coat with the oil and aromatics.
Cut the potatoes into even pieces for uniform cooking.
Pour in the milk and bring to a gentle simmer. Cook until the potatoes are tender.
Stir occasionally to prevent the milk from scorching.
Add the chopped lovage and blend the soup until smooth.
Blend in batches if using a countertop blender to avoid overfilling.
Season with salt and pepper to taste, and reheat gently if needed.
Taste the soup before seasoning to adjust flavors accordingly.
Serve hot, garnished with a sprinkle of fresh lovage and a drizzle of olive oil.
Serve with crusty bread for a complete meal.
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