ANDOUILLE AND POTATO SOUP

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped yellow onions
• Salt and freshly ground black pepper to taste
• 1 pound andouille or other smoked sausage, cut into 1/2-inch-thick slices
• 2 tablespoons chopped garlic
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 pounds Idaho potatoes, peeled and diced
• 16 cups Chicken Stock or
• canned chicken broth
• 1/4 cup chopped fresh parsley leaves

Instructions

Heat the oil in a large soup pot over medium heat. Add the onions, season with salt and pepper, and cook, stirring, for 2 minutes. Add the sausage and cook, stirring, for 2 minutes more. Stir in the garlic, thyme, and bay leaves. Add the potatoes and stock. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Season again if necessary. Add the parsley.
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Remove the bay leaves and serve hot.
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Yield: 6 to 8 servings

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