Andouille and Potato Soup



1 tablespoon - Olive oil
2 cups - Onions, chopped
1 pound - Andouille sausage, cut into 1" pieces
2 tablespoons - Garlic, chopped
2 sprigs - Fresh thyme
2 - Bay leaves
2 pounds - Shite potatoes, peeled and diced
1 gallon - Chicken stock
Salt and black pepper
1/4 cup - Parsley, chopped

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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