- 1 teaspoon butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons all-purpose flour
- 3 medium white potatoes, unpeeled and cut into 1/2-inch cubes
- 1 (12 ounce) package Archer Farms spinach and garlic chicken sausage, cut into1/2-inch slices
- 2 cups chicken broth
- 1/2 cup heavy (whipping) cream
- Melt butter in large saucepan over medium heat. Saute onion and celery 2 to 3 minutes or until softened. Stir in flour until no lumps remain. Stir in potatoes, sausage and broth until well mixed. Bring to boiling; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender.
- Stir in cream and heat until hot but not boiling. Ladle into soup bowls.