1 lb. pork sausage, cut into 1/4" slices
1 c. sliced celery
1/2 c. chopped onion
1/2 tsp. dried thyme
1/2 tsp. salt
2 tbsp. flour
1 can (14 1/2 oz.) chicken broth
1/2 c. water
4 med. potatoes (pared & diced), 4 c.
1 c. milk
1 c. (fresh) green beans, partially cooked
Fresh parsley, chopped

In heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Drain all but 1 tablespoon fat; saute celery, onion, thyme and salt. Cook until onion is tender. Stir in flour; cook 1 minute. Gradually add broth and water, stirring until mixture comes to a boil. Add potatoes; cover and simmer 25 minutes. Allow soup to cool. Puree 2 cups in blender. Add milk, beans and sausage. Heat thoroughly. Garnish with parsley.