The Best Potato-Sausage-Cabbage Soup

• 1 lb roll Bob Evans sausage
• 2 celery ribs
• 1/3 head cabbage
• 1 onion
• 7 cups water (see note below!)
• 2 tablespoons chicken bouillon
• 1 (2 lb) bag of square cut hash browns
• 1/4 cup milk
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour

1. Brown the sausage in a large skillet.
2. Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
3. Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
4. Transfer the cooked sausage and cabbage mixture to a large soup kettle.
5. Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
6. Mix the milk, sour cream and flour in a small bowl until smooth.
7. Add the milk mixture to the soup and simmer 10 more minutes.
8. **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!

roll bob evans, celery, cabbage, onion, water, chicken bouillon, browns, milk, sour cream, flour

Taken from www.food.com/recipe/the-best-potato-sausage-cabbage-soup-357242 (may not work)