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Irish Potato Soup
2 tablespoons margarine
2 medium onions
3 large potatoes, peeled
5 cups milk
1 clove garlic, crushed
2 blades mace
salt and pepper
1 sprig thyme, 1 bay leaf, 1 bunch parsley, tied together
1/2 cup evaporated milk
Chopped chives to garnish

Melt the margarine in a heavy pan. Add the thinly sliced onions and
potatoes. Toss well in the margarine. Lay a piece of waxed paper or
aluminum foil down over the vegetables, tucking them in. Prevents drying
out.

Cover the pan with a lid and allow the vegetables to soften for 10 minutes
over a slow heat. DO NOT BROWN THEM! Remove the paper or foil and add the
milk and all the other ingredients except the evaporated milk and chives.

Simmer for 1/2 hour. Remove the thyme, parsley, and bay leaf bundle, and
sieve the soup. Reheat in a clean saucepan. In the bottom of each soup cup
put a tablespoon of evaporated milk and a good scatter of chives. Pour in
the hot soup and give it one stir.