ANDOUILLE AND POTATO SOUP

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 pound Andouille sausage, cut into 1-inch pieces
• 2 tablespoons chopped garlic
• 2 sprigs of fresh thyme
• 2 bay leaves
• 2 pounds white potatoes, peeled and diced
• 1 gallon chicken stock
• Salt and black pepper
• 1/4 cup chopped parsley

Instructions

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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