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 saute 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.