Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Formatted for MasterCook by Joe Comiskey, aka MR MAD - 11-20-1997