Andouille and potato soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
2 cups Chopped onions
1 pounds Andouille sausage, cut into
1 \N Inch pieces
2 tablespoons Chopped garlic
2 \N Sprigs of fresh thyme
2 \N Bay leaves
2 pounds White potatoes, peeled and
\N \N Diced
1 gallon Chicken stock
\N \N Salt and black pepper
¼ cup Chopped parsley

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 and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and 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 and pepper.

Yield: 6 to 8 servings


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