​Les Kincaid's



​​Enjoy This Recipe Courtesy of Chef Les Kincaid 

Andouille & Potato Soup 

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 whole bay leaves
2 pounds white potatoes, peeled and diced
1 gallon chicken stock (homemade is best)
Kosher salt and black pepper
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 sauté for 2 minutes. Season with salt and pepper. Add the sausage and continue to sauté 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

Soups & Stews