Title: Andouille and potato soup
 
      1 tb Olive oil
      2 c  Chopped onions
      1 lb Andouille sausage, cut into
      1    Inch pieces
      2 tb Chopped garlic
      2    Sprigs of fresh thyme
      2    Bay leaves
      2 lb White potatoes, peeled and
           Diced
      1 ga Chicken stock
           Salt and black pepper
    1/4 c  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.
  
  Yield: 6 to 8 servings