Pennsylvania Dutch Soup - cooking recipe

Ingredients

4 medium size potatoes
1/2 lb. breakfast (bulk) sausage
1 can celery soup (cream)
1 medium size onion, chopped
2 c. milk

Preparation

Peel and chop potatoes.
Saute sausage and drain; add potatoes and onions and boil with enough water to cover potatoes.
Cook until potatoes are done.
Cool soup, then add cream of celery soup mixed with 2 cups of milk.
Stir until creamy.