Soup/old time "pappy soup"

PAPPY'S POTATO SOUP
SERVES 4

This is plain old potato soup the way my grandfather used to make it.

It is so good and very easy. For a heartier variation.

INGREDIENTS

1 tablespoon butter

1 medium onion, finely chopped

6 large potatoes, peeled and diced

Water

2 to 3 cups milk

2 tablespoons butter

Salt and pepper to taste

Sauté the onions in the 1 tablespoon butter in a medium saucepan over

medium-high heat until softened. Add potatoes and just enough water to cook,

about 1 cup. Season lightly with salt. Bring to a boil; cover and reduce heat

to low. Simmer until potatoes are tender, about 15 minutes.

Add the milk, remaining butter, salt and pepper to taste.

Continue to cook over medium heat until hot; do not boil.

With a potato masher, mash some of the potatoes right in the pot

to slightly thicken the soup.

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Pappy's mulligatawny soup - country living

Yield: 6 servings

2 Whole chicken legs (thighs with drumsticks)

8 cup Water

3 large Carrots

2 medium Onions

2 Stalks celery with tops

1 Bay leaf

2 tablespoon Vegetable oil

2 tablespoon Curry powder

1 tablespoon All-purpose flour

1 cup Cooked brown rice

1 Granny Smith apple, cored and chopped

1 teaspoon Fresh or 1/2 t dried thyme leaves

1/2 teaspoon Salt

1/2 teaspoon Ground black pepper

Sprigs fresh thyme (opt.)

Plain yogurt (opt.)

1. Several hours before serving, make chicken broth: In 8-quart saucepot, combine chicken legs and water. Quarter one carrot and one onion; remove leafy tops from celery. Add carrot and onion quarters, celery tops, and the bay leaf to pot with chicken. Heat mixture to boiling over high heat; skim off and discard foam from surface. Reduce heat to low and simmer mixture 2 hours. Strain mixture, removing chicken legs. Set chicken aside to cool. Discard vegetables from broth. 2. To make soup, chop remaining carrots, onion, and the celery. In 2 1/2-quart saucepan, heat oil over medium heat. Add chopped vegetables and saute until onion is golden. Add curry powder and flour; cook, stirring constantly, 2 minutes. Gradually add chicken broth, stirring constantly; reduce heat and simmer mixture 30 minutes. 3. Add rice, apple, thyme, salt, and pepper; simmer 20 minutes longer. To serve, ladle into soup plates, garnish each with a sprig of thyme, if desired. (Pappy often topped this soup with plain yogurt.) Country Living/June/92

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Pappy's Potato Soup

Potato Soup

3 t. butter

3 C. sliced or chopped leeks (you can substitute onions)

3 T. flour

2 qts. water

salt and pepper to taste

4 C. potato chopped

1/2 C. heavy cream

3 T. chopped parsley

Melt butter in a 5 quart pan.

Add leeks and cook slowly for 5 minutes without browning.

Blend in flour and cook to brown, for 2 minutes. Gradually add water, stirring to

prevent lumps. Add potatoes, bring to a boil and simmer partially covered

45 minutes. You can prepare ahead to this point if you like.

Before serving bring soup to a simmer and stir in cream, parsley and

3 T. more butter.

*Keeps well in covered container in the ice box.