1 lb. sweet link sausage, cut in quarter inch slices
1 c. sliced celery
1/2 c. chopped onion
1/2 tsp. dried leaf thyme
1/2 tsp. salt
2 tbsp. flour
1 3/4 c. chicken broth
1/2 c. water
4 med. potatoes, pared and diced
1 c. milk
1 c. cooked green beans

In a Dutch oven or heavy kettle, brown sausage over medium heat. Remove sausage with slotted spoon and reserve. Drain excess fat from kettle. Add celery, onion, thyme and salt; cook until onion is tender. Stir in flour and cook, stirring, for one minute. Gradually add chicken broth and water. Cook, stirring, until mixture comes to a boil. Add potatoes and cover. Reduce heat and simmer 25 minutes or until potatoes are tender.