2 c. chopped onion
3 carrots, chopped
4 tsp. caraway seeds
1/4 c. butter
3 lg. baking potatoes, peeled & cubed (about 4 c.)
1 (46 oz.) can chicken broth
1/2 lb. smoked sausage like Hillshire (chopped)
2 c. milk

In a 5 to 6 quart saucepan saute onion, carrots and caraway seeds in butter until onion is tender. Add potatoes and chicken broth. Bring to a boil. Reduce heat, simmer until vegetables are tender, about 25 minutes.

Remove from heat, puree half of the mixture in food processor or blender. Return to saucepan. Add sausage and milk. Cook over low heat until sausage is heated.