8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a large bowl and mash. Set aside mashed potatoes and remaining potato mixture.
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a Dutch oven, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. Add mashed potato mixture; cook and stir until heated through. Add reserved potato and sausage mixtures. Heat through. Makes 12 servings (about 3 quarts).