Ingredients:
1 lb pork sausage links, cut into 1/4 inch pieces
1 cup sliced celery
1 cup chopped onions
1/2 cup diced carrots
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon salt
2 tablespoons flour
1 (14 ounce) cans chicken broth
1/2 cup water
4 small potatoes, peeled and diced
2 cups milk
1/2 cup frozen peas
Directions:
In heavy skillet, on med heat, cook sausage until browned.
Add celery, onions, and carrots;,cook and stir for 2 minutes.
Add thyme, basil and salt.
Add flour and stir until mixed.
Slowly add the chicken broth and water, stirring until the mixture comes to a boil.
Add potatoes; cover and simmer for 20 minutes, until potatoes are tender.
Puree 2 cups of the soup in a blender, (careful, it’s hot).
Return the pureed soup to pot and add milk and peas.
Cook until the peas are hot, about 5 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.