Ingredients needed:
1 tablespoon olive oil
2 cups chopped onions
1 pound Andouille sausage, cut into 1-inch pieces (I subbed with ground chorizo broken into mini meatballs)
2 tablespoons chopped garlic
2 sprigs of fresh thyme
2 bay leaves
2 pounds white potatoes, peeled and diced
1 cup half and half
1 gallon chicken stock
Salt and black pepper
1/4 cup chopped parsley
Sour cream (optional)
Chives (optional)

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 the half and half/heavy cream and the chopped parsley and season the soup with salt and pepper. Cook until desired consistency. (I cooked it for about 2 hours total to let the potatoes break down and make the soup really rich and creamy.) Top with a dollop of sour cream and sprinkle with chives! :eat

I also halved my recipe, and there was enough for both of us to have two large bowls, plus a 1+ bowl of leftovers....

HEY, no one ever said it was healthy! :giggle

:drool