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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