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SAUSAGE AND POTATO SOUP 
1 lb. bulk pork sausage
5 c. sliced uncooked potatoes
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery seed
3 tbsp. finely chopped parsley
2 1/2 to 3 c. milk

Brown sausage, stirring to crumble; drain and set aside. Combine potatoes, onion, water, salt, and celery seed in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer about 20-25 minutes or until potatoes are tender. Slightly mash potatoes. Add sausage, parsley, and milk. Heat well. Yield: 6-8 servings.
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