The Best Potato-Sausage-Cabbage Soup - cooking recipe

Ingredients

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

Preparation

Brown the sausage in a large skillet.
Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
Transfer the cooked sausage and cabbage mixture to a large soup kettle.
Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
Mix the milk, sour cream and flour in a small bowl until smooth.
Add the milk mixture to the soup and simmer 10 more minutes.
**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!