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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced onions
- 1 lb Andouille sausage cut 1" pcs
- 2 Tbsp. Minced garlic
- 2 sprg Fresh thyme
- 2 x Bay leaves
- 2 lb White potatoes peeled, diced
- 1 gal Chicken stock Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Minced parsley
Direcciones
- In a large pot, over medium heat, add in the extra virgin olive oil. When the oil is warm, add in the onions and saute/fry for 2 min. Season with salt and pepper. Add in the sausage and continue to saute/fry for 2 min. Stir in the garlic and herbs. Add in the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 min. Add in minced parsley and season the soup with salt and pepper.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 922g | |
| Recipe makes 6 servings | |
| Calories 512 | |
| Calories from Fat 270 | 53% |
| Total Fat 30.01g | 38% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 757mg | 32% |
| Potassium 1453mg | 42% |
| Total Carbs 37.51g | 10% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.65g | 3% |
| Protein 26.9g | 43% |
