Onion Potato Soup
- 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)
- Put onions, potatoes, carrots, and parsley in large sauce pan with approximately three cups of water
- Bring to boil and simmer 30-60 minutes, until vegetables are tender.
- Remove from heat and add evaporated milk and butter.
- 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.