Andouille And Potato Soup Recipe Halltaste

Andouille And Potato Soup

• 1 Tablespoon Olive oil  
• 2 Cup Chopped onions 
• 1 Pound Andouille sausage; cut 1" pieces 
• 2 Tablespoon Chopped garlic 
• 2 Sprigs Fresh thyme 
• 2 Bay leaves 
• 2 Pound White potatoes; peeled, diced 
• 1 Gallon Chicken stock 
• Salt; to taste 
• Freshly−ground black pepper; to taste 
• 1/4 Cup Chopped parsley 
• 1/2 Fat; 0 Other Carbohydrates

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. This recipe yields 6 to 8 servings.

Servings: 6