Autumn Harvest Potato Sausage Soup

Serves 4

Ingredients

• 12 oz Vermont Cheddar Summer Sausage, medium diced
• 1 medium onion, small diced
• 3 stalks celery, small diced
• 2 medium carrots, small diced
• 3 medium Yukon gold potatoes, cubed
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• Pinch of Salt and pepper
• 8 cups of water

Instructions

1. Heat a large Dutch oven on medium heat.  Add sausage and vegetables stirring until vegetables are translucent; about 15 minutes.
2. Add garlic and cook for one minute. Add thyme, salt and pepper. Cook an additional 2 minutes.
3. Add the water and bring it to a boil.  Drop temperature immediately to a simmer for 45 minutes or until potatoes are tender.
4. Serve with salad.