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Categories:Viewed: 33 - Published at: 3 years ago
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
Method
- 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.
