Sausage & Potato Soup

• ½ pounds Bulk Italian Sausage, Cooked Until No Longer Pinksausage
• 1 stick Butterbutter
• 1 whole Onion, Choppedonion
• 2 cloves Garlic, Minced Or Crushedgarlic
• 3 whole Medium Russet Potatoespotato
• 1 teaspoon Saltsalt
• 1 teaspoon Pepperpepper
• 2 teaspoons Parsleyparsley
• 2-½ teaspoons Flourflour
• 4 cups Whole Milkmilk

1. 011) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook for 3 more minutes. Stir in the sausage.
2. 022) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.

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