1In a large saucepan, cover the potatoes with broth and water; add 1 tsp. salt. Bring to a boil over high heat; reduce heat, cover and cook 12 to 15 minutes. Set aside.
2Meanwhile, saute cabbage and onion in hot oil in a large skillet over medium-high heat. Saute 10 minutes, tossing occasionally. Add the sausage and continue sauteing another 10 minutes, until all begin to turn brown. Add carrots; set aside.
3With a slotted spoon, remove about 3/4 cup potatoes and add to skillet. In a blender, blend remaining potatoes and liquid until smooth, and then return to saucepan.
4Add the contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper. Serve with crusty bread.