Potato And Sausage Soup

• 6 to 8 Yukon Gold potatoes
• 4 c. chicken stock
• 2 lb. hot sausage (out of casing)
• 1 1/2 c. diced onion
• 1 3/4 c. finely diced celery
• 4 oz. butter
• 1 qt. heavy whipping cream
• 3 or 4 Tbsp. balsamic vinegar
• 1 Tbsp. vanilla
• 4 Tbsp. finely chopped flat leaf parsley
• salt and pepper to taste

1. To a large stockpot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork-tender, about 20 minutes. Saut pan over medium heat, add sausage and chopped onion in pan and saut until completely cooked. Drain sausage mixture; add celery and saut a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth, if needed. Add vinegar, vanilla and parsley at end of cooking. Season to taste with salt and pepper.

potatoes, chicken stock, hot sausage, onion, celery, butter, heavy whipping cream, balsamic vinegar, vanilla, flat leaf parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111332 (may not work)