1 c. diced onions
1/2 c. minced celery
2 tbsp. butter
14 oz. can chicken broth
1 tsp. salt
1 c. diced Cheddar cheese
1/8 tsp. pepper
1 c. sliced potatoes
1 1/2 c. milk
1/2 c. cream
1 tsp. minced parsley
1/2 lb. pork sausage

Saute onions and celery in butter until soft. Add chicken broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Add milk, cream, parsley and cheese. Heat just until cheese begins to melt.

Meanwhile, shape sausage into very small balls. Fry until well browned on all sides. Add to soup just before serving. Serves 4-6.