| Prep time: | 10 Min |
| Cook time: | 30 Min |
| Ready in: | 40 Min |
| SERVINGS: |
| Original yield: 12 servings |
INGREDIENTS
* 8 medium potatoes, peeled and cut into 1/2-inch cubes
* 1 large carrot, peeled and chopped
* 2 garlic cloves, peeled
* 1/2 pound bulk Italian sausage
* 1 small onion, chopped
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 8 cups milk
* 2 teaspoons minced fresh parsley
* 1 1/2 teaspoons salt
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon seasoned salt
* 1/4 teaspoon pepper
DIRECTIONS
* Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.
* In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
* Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.
