Andouille & Potato Soup
Serves 6 to 8
- 1 tablespoon - Olive oil
- 2 cups - Onions, chopped
- 1 pound - Andouille sausage, cut into 1" pieces
- 2 tablespoons - Garlic, chopped
- 2 sprigs - Fresh thyme
- 2 - Bay leaves
- 2 pounds - White potatoes, peeled & diced
- 1 gallon - Chicken stock
- Salt & black pepper
- ¼ cup - Parsley, chopped
In a large pot, over medium heat, add the olive oil.
When the oil is hot, add the onions and saute for 2 minutes.
Season with salt & pepper.
Add the sausage and continue to saute for 2 minutes.
Stir in the garlic & herbs.
Add the potatoes & stock.
Bring the liquid to a boil and reduce to a simmer.
Simmer the soup for 30 minutes.
Add chopped parsley and season the soup with salt & pepper.