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Potato: Andouille and Potato Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

1 tablespoon olive oil
2 cups chopped onons
1 pound Andouille sausage, cut 1" pieces
2 tablespoons chopped garlic
2 sprigs fresh thyme
2 bay leaves
2 pounds white potatoes, peeled, diced
1 gallon chicken stock
salt and black pepper
1/4 cup chopped parsley


Recipe

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. 6-8 Servings.