Politically Incorrect Potato and Sausage Soup

10Yukon gold or large baking potatoes like russets peeled

and dice into 1 inch pieces.  (I leave peels on)

4 Cups Chicken Stock (The big can)

2 Pounds Ground Sausage

1 ½ Cups Diced Onion

1 ¾ Cups Finely Diced Celery

½ Cup Butter

1 Quart Heavy Whipping Cream

3 to 4 Tablespoons Balsamic Vinegar (White or Dark)

1 Tablespoon Vanilla

4 Tablespoons Finely Chopped Flat-Leaf Parsley

Salt and Pepper, To Taste

To a large stock pot, add potatoes and chicken stock. 

Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.

To a sauté pan over medium heat, add sausage and chopped onion in pan and sauté until completely cooked.  Drain sausage mixture, add celery, and sauté 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.