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Heat 2 tablespoons butter over medium heat in a large pot. Add 1 cup diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes.
Add 6 cloves minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon ground sage, and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
Add ¼ cup flour and cook for 1 minute, stirring frequently. Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
Add the remaining chicken stock, 1.5 pounds diced potatoes, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer, covered, over low heat for about 10-15 minutes or until the potatoes are fork tender, stirring occasionally.
Stir in 1.5 cups heavy cream and 1 teaspoon balsamic vinegar. Season to taste with salt and pepper.
Garnish with sliced chives, serve with saltines, and enjoy!
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