Andouille and Potato Soup

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1 tablespoon olive oil

2 cups chopped onions

1 pound Andouille sausage, cut into 1-inch pieces

2 tablespoons chopped garlic

2 sprigs of fresh thyme

2 bay leaves

2 pounds white potatoes, peeled and diced

1 gallon chicken stock

Salt and black pepper

1/4 cup chopped parsley


  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.