Andouille & Potato Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
2 c. chopped onion
1 lb. Andouille sausage, cut into 1 inch pieces
2 Tbsp. chopped garlic
2 sprigs of fresh thyme
2 bay leaves
2 lbs. white potatoes, peeled and diced
1 gallon chicken stock
1/4 c. chopped parsley
salt
pepper

Preparation

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 to 2 minutes.
Stir in the garlic and herbs.
Add the potatoes and stock.
Bring the liquid to a boil and reduce to a simmer, simmering for 30 minutes.
Add chopped parsley and season with salt and pepper.