Brown italian sausage and drain, set aside to cool.

Sautee the onions and celery in some butter until the onions start to become clear and soft.

Combine the sausage, onions/celery, and potatoes in a large pot, cook for 10 minutes until potatoes begin to brown.

Pour in all of the chicken stock, bring to a boil, and cook until the potatoes are fork tender.

Remove from heat, and SLOWLY add the cream, stirring constantly to prevent scorching. Return to medium heat until soup is warmed.