Sausage Potato Soup
From Lindsey Johnson (I have modified the recipe a bit over the years from what Lindsey originally sent over, so this is my version below)
  • 1 large or 2 medium potatoes, cut into bite-sized cubes
  • 1 pound bulk pork Italian sausage
  • ¼ onion, chopped
  • 7 cups chicken stock
  • 1 cup cream
  • 2 tablespoons butter
  • 1½ tablespoons vanilla extract
  • 2 tablespoons balsamic vinegar
  • salt
  • freshly ground black pepper
  1. Add a swig of oil to a frying pan and heat over medium heat. Cook onions for a few minutes then add the sausage and cook until no longer pink. Let the sausage stay in larger chunks rather than totally breaking it apart as it cooks. Drain off excess fat.
  2. While the sausage and onions are cooking, bring chicken stock to a boil in a large pot. Add potatoes, reduce heat to medium-high and simmer until potatoes are just turning tender.
  3. Add the cooked sausage and onions to soup. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving. Sprinkle pepper over the top, taste and add more salt and/or pepper as needed.
Recipe by This Week for Dinner at