Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 cups chopped onions

  3. 1 pound Andouille sausage, cut into 1-inch pieces

  4. 2 tablespoons chopped garlic

  5. 2 sprigs of fresh thyme

  6. 2 bay leaves

  7. 2 pounds white potatoes, peeled and diced

  8. 1 gallon chicken stock Salt and black pepper

  9. 1/4 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. 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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