Potato Soup

Potato Soup
10 potatoes, quartered and peeled
1 yellow onion, diced
4 Tbsp. butter
2 Tbsp. dried parsley
4 cups whole milk, half & half, or cream
1 cup cheese, any kind you like
salt and pepper, to taste

Boil the potatoes and onion. Drain most of water. Leave about 1/4 of the water. Mash to the consistency you like. Add remaining ingredients. Let it cook for 5 minutes or until warm. If you need to thicken it add 1 c milk and 2 T corn starch. Garnish with cheese, bacon, green onions and croutons.

So easy and so good. You only need one pot!!

Mulligatawny Soup

My friend, Erin, makes this soup, and it is delicious. She shared the recipe, and oh, is it so good!!

Mulligatawny Soup

1/2 cup chopped onion

2 stalks celery, chopped

2 potatoes, peeled and chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

*1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

maple syrup to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, potatoes, chicken, salt, pepper, and thyme. Simmer 15-20 minutes. About 20 minutes before serving, I add the rice and cream (so the rice doesn't absorb all the liquid).

**Optional: Add cooked rice or serve together with cooked white rice