Spicy Potato Soup

Jill Dorrough

1/2 lb pork sausage 2 1/2 cups potato cubes 1/2 cup chopped carrots 1/2 c chopped celery 1 c water 1/4 c chopped onions 4 cups milk 1 bay leaf 1/4 tsp ground thyme 2 cloves 1 tsp salt 1/4 tsp nutmeg 1/3 c flour parmesan cheese Directions: Shape sausage into tiny balls. Cook sausages in skillet until well-browned. Place potatoes, carrots, celery and water into 3 qt saucepan. Cover and bring to a boil. Turn to simmer and cook for 5 minutes. Add onions and continue cooking for 5 more minutes. Add sausages. Combine 1 c of milk, 1/3 c flour and fat left from cooking sausages in the skillet until no lumps remain ( you can do this in a blender or with a stick blender to save any worries about lumps). Add bay leaf, thyme, cloves and cook in skillet until thick. Add to vegetables and stir. Add nutmeg, rest of milk and salt and pepper and the rest of the milk. Heat through and serve each bowl sprinkled with parmesan cheese.