Pig Soup

2 lbs sausage links

¾ cup chopped onions

¾ cup chopped celery

4 medium potatoes, pared and diced

2 cups water

2 cans cream of celery soup

1 ½ cups grated cheddar cheese

Brown sausage and simmer until fully cooked.  Remove and drain on paper towels.  Pour drippings from pan, leaving 2 tablespoons.  Sauté onions and celery in pan until tender.  Add diced potatoes and water.  Simmer 20 minutes.  Slice sausage into penny-sized pieces.  Add celery soup, cheese, and sausage.  Heat.

(For two people, use half the amount of sausage, onions, celery, and cheese, 2 cups of water, and 2 cans of cream of celery soup.)

(Patti Cammack)