Ingredients
1 pound pork sausage links, cut into 1/4-inch slices1 cup sliced celery1/2 cup chopped onion1/2 teaspoon dried thyme1/2 teaspoon salt2 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth1/2 cup water4 medium potatoes, peeled and diced (about 4 cups)1 cup milk1 cup sliced green beans, partially cookedMinced fresh parsley
Preparation
In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil.
Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool.
In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley.
