( Make 4 to 6 servings )

This soup is " Labor Intensive " but well worth it !

Ingredients:

•   1  -  lb. of Breakfast Country " Sage " Sausage  -  ( see Tip #1 )

•   3  -  lbs. of golden/yellow potatoes, peeled and cup up  -  ( see Tip #2 )

•   2  -  32 oz. boxes of chicken stock

•   2  -  8 oz. packages of cream cheese, cubed

•   1  -  16 oz. carton of Half & Half

•   1  -  medium onion, chopped

•   2  -  celery stalks, chopped

•   2  -  cloves of garlic, minced

•   1/4  -  cup of butter, sliced

•   Salt & Pepper to taste

Directions:

1. Place the cream cheese in your freezer to help firm it up for easier cutting.

2. Then add the chicken stock, onion, celery, garlic, salt and pepper to a large soup pot and heat until its just starting to boil.  Then lower the heat and simmer for about 15 to 20 minutes.

3. Meanwhile cook the sausage.  Once sausage is cooked drain any grease and add to the pot.

4. Then add the half & half, butter, and potatoes and heat until it just starts to boil.

5. Remove the cream cheese from the freezer and cut into smaller cubes for easier melting.  ( while waiting for the soup to start boiling ).

6. Once the soup starts to boil start adding the cream cheese cubes while stirring to help them melt.

7. Once all the cream cheese is in stir until you don't see any cream cheese pieces in the soup and them lower the heat to a simmer.

8. Let the soup simmer for about 15 minutes ... stirring every 5 minutes.

9. Enjoy alone or with a salad !