Andouille and Potato Soup
Yield: 6 to 8 servings
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
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.
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