Soup!!

For Bridget: Cream of Potato Soup with Sausage

This is my own concoction, so the amounts are not exact, but it's quick and GOOD!!

About 4 lb of russet potatoes, peeled and cubed

Cover with water, and boil until soft.

While potatoes are cooking, cook sausage (whatever type you like, crumbled)in a seperate pan until done.

Drain all but about 1/2 cup of water off of the potatoes.

Return to med-hi heat.

Add milk (1/2 and 1/2, cream, whole milk, 2%, or a mixture...whatever) to cover the potatoes.

Add cooked sausage

Add celery salt, white pepper, and plain salt to taste.

That's it! You can stir in some corn starch mixed with cold milk if you'd like to thicken it a bit. But that's it. It is quick and de-lish! We served it with salad and crusty bread.

Stay warm, y'all!!
Melissa