1 lb. pork sausage links, cut into 1/4 inch slices
1 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
2 tbsp. flour
1 can (14 1/2 oz.) chicken broth
1/2 c. water
4 md. potatoes, pared and diced (about 4 c.)
1 c. milk
1 c. sliced green beans, partially cooked
Fresh chopped parsley

In a heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Drain all but 1 tablespoon fat; saute celery, onion and salt. Cook until onion is tender. Stir in flour; cook 1 minute. Gradually add broth and water, stirring until the mixture comes to a boil. Add potatoes; cover and simmer 25 minutes or until potatoes are tender.

Allow soup to cool. Puree 2 cups in blender; return to skillet. Add milk, beans and sausage; heat through. Garnish with parsley.