Vancouver Food Network

Ingredients

• 2 Large onions, cut into small bite-size pieces
• 6 Medium potatoes, peeled or scrubbed, cut into bite-size cubes
• 1 Carrot (optional), cut into small cubes
• 2 Tablespoons chopped parsley (optional)
• 1 Bay leaf (optional)
• 3 Cups water
• 1 Tablespoon butter (optional)
• 1 Can evaporated milk or one cup cream (optional)

Directions

1. Put onions, potatoes, carrots, and parsley in large sauce pan with approximately three cups of water
2. Bring to boil and simmer 30-60 minutes, until vegetables are tender.
3. Remove from heat and add evaporated milk and butter.
4. Serve hot.

The leek is the national vegetable of Wales and many know a chicken-stock variation of this soup called “cock-a-leekie” among Scots and “vichyssoise” among francophiles. Although delicious and delicate in a way that most onions are not, this variation uses ordinary onions rather than their refined cousins, the leek.