Leeky Sausage soup with Cream

Credit goes to Kara and Jennifer for this one. If this was a German dish, it would be called
"Fharfrumsucken". A good salad and fresh bread will make this something to be happy with.
Serves 8 or more.

You will need:

3/4 lb of mild Italian sausage.
3/4 lb of hot Italian sausage.
1 leek, chopped (approximately 1 cup).
1 large clove of Garlic, smushed up and then diced.
4 lbs Red or White potatoes, chopped into small bits. (Absolutely NO Russet potatoes).
2 cups of rough chopped Collard greens, or Swiss chard.
12 cups of chicken broth.
2 tblsp of real butter.
6 Bay leaves.
Seasoning salt.
1/4 tsp Vanilla extract.
White Balsamic Vinegar.
Heavy whipping Cream.

Some assembly required:

In a big soup pot…..
Sauté Leek with Garlic, and butter.
Add Sausage and cook until done, breaking up the meat as you cook it.
Do not drain anything from the pot, (trust me on this one).
Add 6 cups of Chicken broth and bay leaves.
Simmer for about 30 minutes.
Heat up remaining Chicken broth to a low boil.

(If you throw the broth in cold, you will bring the whole project to a screeching halt)

Add heated broth to the pot, along with the potatoes.
Throw in the Vanilla extract.
Add 3 Tblsp of White Balsamic Vinegar.
Simmer approximately 30 minutes.
Throw some seasoning salt in, if you think it needs it.
Add Collard greens or chard when the potatoes are ALMOST done.
When potatoes are done, turn off the heat, wait 10 minutes then add 1/3 cup
of Heavy Whipping Cream.

(Be sure to check out the links for cholesterol medication )

Ladle it into bowls, and ENJOY.