Andouille And Potato Soup

1 Tablespoon Olive oil
2 Cup Chopped onions
1 Pound Andouille sausage; cut 1" pieces
2 Tablespoon Chopped garlic
2 Sprigs Fresh thyme
2 Bay leaves
2 Pound White potatoes; peeled, diced
1 Gallon Chicken stock
Salt; to taste
Freshly-ground black pepper; to taste
1/4 Cup Chopped parsley
1/2 Fat; 0 Other Carbohydrates

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. This recipe yields 6 to 8 servings.