Ingredients

　　1/2 pound Hillshire Farm Smoked Sausage

　　2 tablespoons butter

　　1/2 cup diced onion

　　Three 14 1/2-ounce cans chicken broth

　　5 small new red potatoes, quartered

　　1 teaspoon The Lady’s House Seasoning

　　One 10-ounce package frozen chopped collard greens

　　Cut the sausage into 1/4-inch slices. Melt the butter over medium heat in a large saucepan; add the onion and sausage, and sauté until the onion is transparent, about 10 minutes. Add the chicken broth, potatoes, and House Seasoning. Bring to a boil, reduce the heat, cover, and cook for 10 minutes. Add the collard greens, cover, and cook for 20 minutes longer. Before serving, using a fork, mash some of the potatoes to thicken the soup.

　　Paula Deen's Kitchen Classics