2 tbsp. butter
2 med. onions
3 lg. peeled potatoes
5 c. milk
1 clove garlic, crushed
2 blades of mace, salt & pepper to taste
1 sprig thyme
1 bay leaf
1 bunch parsley, tied together
1/2 c. evaporated milk
Chopped chives to use as garnish

Melt butter in heavy pan. Add thinly sliced onions and potatoes. Toss well in butter. Tuck foil around the vegetables; this prevents drying them out. Cover the pan with a lid and allow the vegetables to soften over a slow heat for about 10 minutes. Do not brown them. Now add the rest of the ingredients except the evaporated milk and chives. (Remove the foil of course.) Simmer for 1/2 hours. Discard the spices, sieve the soup if you like.

Reheat in a clean saucepan at a medium heat. In each soup plate, place 1 tablespoon of evaporated milk and a good pinch of chives. Add hot soup, stir once. Delicious. Serves 6.