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Andouille And Potato Soup

  • Yield: 6 to 8 servings


  • 1 tablespoon olive oil
  • 2 cups chopped yellow onions
  • Salt and freshly ground black pepper to taste
  • 1 pound andouille or other smoked sausage, cut into 1/2-inch-thick slices
  • 2 tablespoons chopped garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 pounds Idaho potatoes, peeled and diced
  • 16 cups Chicken Stock or
  • canned chicken broth
  • 1/4 cup chopped fresh parsley leaves


  • Heat the oil in a large soup pot over medium heat. Add the onions, season with salt and pepper, and cook, stirring, for 2 minutes. Add the sausage and cook, stirring, for 2 minutes more. Stir in the garlic, thyme, and bay leaves. Add the potatoes and stock. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Season again if necessary. Add the parsley.
  • Remove the bay leaves and serve hot.