3 tbsp. butter
1/4 c. chopped onion
2 cloves minced garlic
1/4 c. flour
5 c. chicken broth
5 c. potatoes, peeled & sliced (about 6 baking potatoes)
Pepper
4 tbsp. chopped fresh lovage leaves
1 1/3 c. half & half cream

Melt butter. Saute onion and garlic until soft. Remove from heat and stir in flour. Slowly stir in broth. Return to heat and bring to a boil, stirring constantly. Add potatoes and pepper; simmer for 30 minutes. During the last 15 minutes, add lovage. Potatoes should be tender. Puree in blender in small batches. Return to pan and add cream. Heat gently and serve, garnished with a few lovage leaves.