Myers, who has a gluten sensitivity, uses potatoes to thicken the soup, instead of flour or other starches.
Michelle da Silva@michdas
Michelle da Silva is a former staff writer for the Georgia Straight.
Da Silva joined the Georgia Straight in 2010 and wrote for the dining, style, and movie sections. She covered stories on local restaurants, fashion events, beauty trends, and topics in film. She also penned the Straight's weekly cooking column.
Da Silva completed a B.A. in English Literature and Women's Studies at the University of Victoria, and her writing has appeared online and in print across Canada. In her spare time, she enjoys tap dancing, singing, and eating bacon.
Connect on Twitter @michdas.