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Submitted by Sarah Strasser from Tennessee
5 lbs potatoes
2 tbsp salt
1 tbsp pepper
2 tbsp garlic salt
2 tsp parsley
8 oz cream cheese (softened)
4 cups milk (more or less)
1 cup whipping cream
1 1/2 sticks butter
1 lb sliced smoked sausage thinly sliced
Peel, dice and boil potatoes until mushy. Drain and blend. Slowly add salt, garlic salt, parsley, and pepper. Add butter and blend until melted. Slowly blend in cream cheese, milk (add more or less until soup is desired consistency), and whipping cream and mix until no lumps remain.
Using a large mixing spoon, stir in thinly sliced sausage and return to low to medium heat.
Cover and simmer for 45 minutes to an hour, stirring frequently to prevent sticking.
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