Potato-Sausage Soup
1 pack of Jimmy Dean low-fat sausage
16 oz. frozen hash brown potatoes (4 cups) Ore Ida fat-free ( it doesn't
say fat-free on the package, but if you look at the fat contents you
will see that it is).
1 onion finely chopped ( I used a medium sized onion)
1 14 1/2 oz can chicken broth (Swanson fat-free)
2 cups water
1 10 3/4 can cream of celery soup, undiluted (Campbell's 98% fat-free)
1 10 3/4 can cream of chicken soup, undiluted (Campbell's 98% fat-free)
2 cups skim milk
Optional garnish: Shredded low-fat cheese
Brown sausage in large Dutch oven over medium heat, stirring until it
crumbles and is no longer pink. Drain. (drain the sausage on a paper
towel covered plate and dab with another paper towel to remove most of
the grease.) Return to Dutch oven. Add potatoes and next 3 ingredients
to sausage; bring to boil. Cover, reduce heat, and simmer 30 minutes.
Stir in soups and milk; cook, stirring until thoroughly heated.
Garnish, if desired.
Yield: 2 1/2 quarts (10 cups)