Shelly's Recipe

POTATO AND SAUSAGE SOUP

Category: Soups

6-8 potatoes, peeled and diced into 1 inch pieces
4 cups chicken stock
2 lb hot sausage, out of casing
1 1/2 cups diced onion
1 3/4 cups finely diced celery
4 oz butter
1 quart heavy whipping cream
3-4 tbsp balsamic vinegar
1 tbsp vanilla
4 tbsp finely chopped flat-leaf parsley
Salt and pepper, to taste

In a Dutch oven, add potatoes and stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes. Saute sausage and chopped onion in pan and saute until completely cooked.

Drain sausage mixture, add celery and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth, if needed. Add remaining ingredients.