5 c. potatoes, sliced, peeled, uncooked
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery salt
1 lb. bulk sausage, browned
3 tbsp. dried parsley flakes
2 c. milk, scalded

Combine first 5 ingredients in a large saucepan. Cover and heat to boiling. Reduce heat and simmer 25 minutes or until just pieces of potato remain in the thick puree. Stir occasionally.

Drain and add browned sausage and parsley flakes to the potato puree. Stir well. Add scalded milk and heat just below boiling point. Makes 6 servings. A great soup to make ahead and freeze.