Recipe shared by Mike Jackson, Station 93 – Greenwood – Recipe found on The Food Network
- 6 to 8 Yukon gold potatoes (or 4 large baking potatoes, like russets), peeled and diced into 1-inch pieces
- 4 cups chicken stock
- 2 pounds hot sausage, out of the casing
- 1 1/2 cups diced onion
- 1 3/4 cups finely diced celery
- 4 ounces butter
- 1 quart heavy whipping cream
- 3 or 4 tablespoons balsamic vinegar (white or dark)
- 1 tablespoon vanilla
- 4 tablespoons finely chopped flat-leaf parsley
- Salt and pepper, to taste
Add potatoes and chicken stock to a large stock pot; bring to a simmer and cook until potatoes are tender — about 20 minutes. Sauté sausage and chopped onion until completely cooked. Drain sausage mixture, add celery, and sauté a few additional minutes. Add sausage mixture to stock pot 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.
