1 T olive oil
1 T butter
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 (about 6 large Russet), peeled and diced
2 qts chicken stock
1 qt. whole milk
8 oz. heavy cream
¼ cup Parmesan cheese
Salt and black pepper
1/4 cup chopped parsley

In a large pot, over medium heat, add the olive oil and butter. When the oil/butter
is hot, add the onions and sauté for 2 minutes. Season with salt and pepper. Add
the sausage and continue to sauté for 2 minutes. Stir in the garlic and herbs. Add
the potatoes, cook and stir for 5 minutes. Add the stock, milk and cream. Bring
the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add
chopped parsley, Parmesan and season the soup with salt and pepper

.