GMA Recipe: Andouille and Potato Soup

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Andouille and Potato Soup
From chef and author Emeril Lagasse
November 10, 2006

Fall and winter mean soups are especially welcome. Emeril Lagasse brings you some of his favorite soups on Good Morning America.

Ingredients

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

Directions

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.

Recipe copyright 2006, Emeril Lagasse