Blackfoot Potato Soup With Sausage

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   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.

* Per serving · 4 servings · Values may vary.

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