Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced onions
- 1 lb Andouille sausage cut 1" pcs
- 2 Tbsp. Minced garlic
- 2 sprg Fresh thyme
- 2 x Bay leaves
- 2 lb White potatoes peeled, diced
- 1 gal Chicken stock Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Minced parsley
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Andouille And Potato Soup
Servings: 6
Directions
- In a large pot, over medium heat, add in the extra virgin olive oil. When the oil is warm, add in the onions and saute/fry for 2 min. Season with salt and pepper. Add in the sausage and continue to saute/fry for 2 min. Stir in the garlic and herbs. Add in the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 min. Add in minced parsley and season the soup with salt and pepper.
- This recipe yields 6 to 8 servings.
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