Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.
Place a small saucepan over medium heat and once hot add the butter. Melt it and stir in flour cook it for 1-2 minutes and little by little, while stirring, add milk and half and half. Whisk until smooth and bubbly.
Add the cream mixture to the soup, stir, get a potato masher, and mash half of the veggies in the soup.
If the soup, is too thick, add a little more broth. Allow simmering for 5 minutes.
Remove from heat, sprinkle with parsley and serve.
Sausage and Cabbage Soup
Amount Per Serving
Calories 559Calories from Fat 405
% Daily Value*
Saturated Fat 15g94%
Vitamin A 4235IU85%
Vitamin C 23mg28%
* Percent Daily Values are based on a 2000 calorie diet.