Ingredients
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3 stalks celery (chop leaves)
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2 medium carrots, grated fine
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1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
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1 teaspoon sweet basil (must be sweet basil!)
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2 teaspoons salt
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6 tablespoons margarine
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3/4 cup flour
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3 cups milk
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1/2 teaspoon salt
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1 dash pepper
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1 lb smoked sausage
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3 medium onions
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1 quart cubed potato
Instructions
- Cut celery, and also cut the leaves off and chop them up fine.
- Chop onions and finely grate carrots.
- Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
- Add potatoes.
- Add enough water to cover potatoes.
- Add the parsley, sweet basil, and salt.
- Cook over med. heat until potatoes are done.
- In a separate pot, melt the margarine.
- Slowly add the flour stirring constantly until it's thick.
- Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
- When it's so think it looks like mashed potatoes, it's ready. Add this mixture, gradually to the soup pot and cook until thick.
- Slice the smoked sausage at the end and add to the soup pot.
- This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then. You can also use crumbled bacon instead of the smoked sausage.
- You cannot freeze this.