Spicy Sausage and Potato Soup

3 T butter

1 C chopped onion

1/2 C chopped celery

12-16 oz andouille sausage or other smoked sausage

1/4 C flour

1/2 C chopped green onions

1 t dried parsley flakes

1 t dried leaf basil

1 t salt (or to taste)

1/4 t pepper

3 C chicken broth

2 lbs baking potatoes, peeled and diced

1 1/2 C heavy cream (or evaporated milk)

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; saute until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper.

Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.