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Andouille and Potato Soup

1 tablespoon Olive oil
2 cups Chopped onions
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 -- to taste
Freshly-ground black pepper -- to taste
1/4 cup Chopped parsley


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.


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