Chop celery, onions and carrots. Saute in 2 tbs butter, carrots then celery then onion until tender. Reserve

Partially peel Yukons then chop into 1 inch pieces. Add to stock pot with chicken stock and add water to cover. Cook over medium heat until almost fork tender. Reserve

Brown sausage and break apart. Drain excess oil. Add sausage, cooked vegetables and parsley to potatoes and stock