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Aunt Jo Jo's P.I. Sausage & Potato Soup

Source of Recipe

by Mercyteapot, from the Food Network/Joyce Fox


Recipe Introduction

Aunt Jojo's Politically Incorrect Sausage & Potato Soup

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9437.1

List of Ingredients

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


Recipe

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 saute pan over medium heat, add 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 vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.

MTP'S NOTES: You can lower the fat content by using less sausage and using the lower fat turkey kind (I use just a pound of turkey sausage when I make this soup and it still tastes great), and substituting milk for the cream. When I make this substitution, I prefer to use evaporated milk, as I feel it has a creamier mouth feel.