Blackfoot Potato Soup With Sausage - cooking recipe

Ingredients

1 lb. sweet link sausage, 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. flour
1 (13 3/4 oz.) can chicken broth
1/2 c. water
4 medium Idaho potatoes, peeled and diced (4 c.)
1 c. milk
1 c. cooked cut green beans

Preparation

In a Dutch oven or heavy kettle, brown sausage over medium heat. Remove sausage with slotted spoon and reserve. Drain any excess fat. Add celery, onion, thyme and salt; cook until onion is tender. Stir in flour; cook 1 minute. Gradually add chicken broth and water. Cook, stirring until mixture comes to a boil. Add potatoes. Cover, reduce heat and simmer 25 minutes or until potatoes are tender. Pour 2 cups soup mixture into container of electric blender; process until smooth. Return to kettle. Add milk, beans and reserved sausage; heat. Makes 4 servings.