1. In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. 2. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. 3. Set aside. 4. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. 5. Saute 10 minutes, tossing occasionally. 6. Add sausage; continue to saute about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. 7. Add carrot; set aside. 8. With slotted spoon, remove about 3/4 cup potato pieces and add to skillet. 9. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. 10. Add contents of skillet; mix in enough milk for consistency desired. 11. Heat to simmering. 12. Season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
