Ingredients:

1 lb. pork sausage links, cut into 1/4 inch slices

1 c. sliced celery

1/2 c. chopped onion

1/2 teaspoon salt

2 teaspoons flour

1 can (14 1/2 oz.) chicken broth

1/2 c. water

4 md. potatoes, pared and diced

1 c. milk

1 c. sliced green beans, partially cooked

Fresh chopped parsley

Directions:

1. In a heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Drain all but 1 tablespoon fat; saute celery, onion and salt. Cook until onion is tender.

2. Stir in flour; cook 1 minute. Gradually add broth and water, stirring until the mixture comes to a boil.

3. Add potatoes; cover and simmer 25 minutes or until potatoes are tender.

4. Allow soup to cool. Puree 2 cups in blender; return to skillet. Add milk, beans and sausage; heat through. Garnish with parsley.

Bon Appetit!