1 lb. sweet Italian sausage
6 tbsp. butter
1 c. diced onion
1 tsp. minced garlic
6 tbsp. flour
1 c. dry white wine
2 (13 oz.) cans low salt chicken broth
4-5 c. peeled diced potatoes
3 c. half & half
4 tbsp. chopped fresh parsley
Few dashes of black pepper (to taste)
2 tsp. Worcestershire sauce
6 tbsp. grated Parmesan cheese (can be omitted & still win)

Pan roast sausage with some water until thoroughly cooked. Set aside meat to cool. Discard the grease. When sausage is cool, cut into medium dice. A bit bigger than the potatoes.

Melt butter in large pot and cook onion and garlic over medium low heat until onions have given off their moisture and are soft but not brown. Stir in flour and cook 10-2 minutes over low heat.

Add wine, stirring constantly, mixture will be very thick. Immediately add the broth, stirring constantly until soup comes back to boil. Add sausage and potatoes and cook, stirring occasionally, for 15 minutes or until potatoes are tender and still firm. If a very thick soup is desired, allow potatoes to cook until soft and break them up by stirring often. Add half & half, parsley, pepper and Worcestershire sauce and return to simmer. Correct seasoning. Remove from heat and stir in the Parmesan cheese until it has melted.