Shelly's Recipe

ANDOUILLE AND POTATO SOUP

Category: Soups

1 tbsp olive oil
2 cups chopped onions
1 lb Andouille sausage, cut into 1” pieces
2 tbsp chopped garlic
1 tsp thyme
2 bay leaves
2 lb potatoes, peeled and diced
1 gallon chicken stock
Salt and pepper, to taste
Garnish: Chopped parsley

In a Dutch oven, add olive oil. When hot, add onions and sauté for 2 minutes. Season with salt and pepper. Add sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add potatoes and stock. Bring to a boil; reduce heat and simmer. Continue simmering for 30 minutes. Add parsley and season with additional salt and pepper, as needed. Serves 6-8