Potato Soup With Sausage(Yields 6 Servings)

• 10 oz. pork sausage links, cut in 1/4-inch slices
• 1 c. sliced celery
• 1/2 c. chopped onion
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 2 Tbsp. all-purpose flour
• 1 (14 1/2 oz.) can chicken broth
• 1/2 c. water
• 4 medium potatoes, pared and diced (about 4 c.)
• 1 c. milk
• 1 c. sliced green beans, partially cooked
• fresh chopped parsley (optional)

1. In a heavy skillet, brown sausage over medium heat.
2. Remove sausage and set aside.
3. Drain all but 1 tablespoon of fat; saute celery, onion, thyme and salt.
4. Cook until onion is tender.
5. Stir in flour; cook 1 minute.
6. Gradually add broth and water, stirring until the mixture comes to a boil.
7. Add potatoes; cover and simmer for 25 minutes or until potatoes are tender.
8. Allow soup to cool. Puree 2 cups in blender or food processor.
9. Return to kettle.
10. Add milk, beans and sausage; heat through.
11. Garnish with parsely, if desired.

pork sausage links, celery, onion, thyme, salt, flour, chicken broth, water, potatoes, milk, green beans, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338711 (may not work)