Andouille and Potato Soup

Total Time:
55 min
15 min
40 min

6 to 8 servings

  • 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
  • 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.

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3.5 10
Very disappointing. Thin and watery; basically boiled potatoes and sausage, with no complexity or depth. I used real andouille from Jacob's in LaPlace, LA. What a waste of authentic, expensive sausage. Even with less broth and pureeing some of the potatoes, it was not good. item not reviewed by moderator and published
<span>Great soup. Although, if made as is, the soup contains far too much chicken stock. I made it with half the amount of chicken stock and added instant potatoes to thicken it and thought that it was still too thin. I will make this again because I thought the flavor was good. I, however, will add slightly less than a half gallon of chicken stock and more potatoes. I also prefer it blended with an immersion blender to give it a creamier texture.</span> item not reviewed by moderator and published
Not good. item not reviewed by moderator and published
This was wonderful! I used an immersion blender and it made it so very creamy!! item not reviewed by moderator and published
Its an easy recipe but I added some additions, I used some cheese and flour to thicken up the soup. I like a thick and creamy potato soup item not reviewed by moderator and published
This was an easy recipe to make. I didn't have real andoullie sausage, but had some smoked andoullie flavored sausage from the market. I doubled the amount of garlic and listened to other reviews, using less broth and additing potatoe flakes. I prefer a creamier soup and it initially looked a little thin. I used white pepper, leftover red onion, red potatoes (that I steamed separately). My husband went crazy for it after the first bite, and said it was my best soup to date. I'll probably make it again, but in my opinion, I've made better soups. item not reviewed by moderator and published
This is different from the potato soup I am used to eatting but it was very good. Will most certainly make it again. It's quick, easy and the family loved it. This recipe calls for one gallon of chicken stock and that is too much. I only used a half gallon and had to add about a half cup of instant mashed potatoes to the pot to thicken it up a bit. It just depends on how thick you like your soup. item not reviewed by moderator and published
This soup is rich on flavor! The chicken stock sets a great foundation for the soup. I subsituted (sauteed) spicy turkey sausage for the andouille and used red potatoes (skin on) instead of white. This was a great soup.. Even better the next day when the ingredients have had a chance to marinate together overnight. item not reviewed by moderator and published
I usually love all of Emeril's recipes,however, I was a little disappointed in this one. There was too much stock for the ingredients and it was kind of bland. I did spice it up but it still needed something? a little vinegar? item not reviewed by moderator and published
Luv this recipe, the flavor is smooth and rich. We served with hot corn muffins. There were no left overs. :-) item not reviewed by moderator and published
2828 F4

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Greens and Andouille

Recipe courtesy of Rachael Ray