Andouille Potato Soup

1/2 C butter
2 medium carrots (diced)
3 cloves garlic (minced)
3 green onions (sliced)
2 Andouille sausages (sliced)
6 small potatoes (diced)
water
4 bouillon cubes
1/2 tsp black pepper
2 tsp parsley
*Milk, 1/2& 1/2, or cream optional...


In large pot: on medium-low heat
1. Add butter, garlic, carrots, onions and sausage. Reduce butter to thick glaze while lighly browning sausage... Do not burn your butter!
2. When reduced, add potatoes and fill with water to 1 inch above contents.
3. Add bouillon cubes and bring up to boil before dropping down to simmer.
4. Add pepper and parsley. Stir occasionally.
5. Simmer for 30 minutes.
6. Using back of wooden spoon, mash some of the potatoes up against the side of the pot.
7. Serve! At this point you can turn off heat and slowly stir in milk or cream if desired. Top with shredded cheddar cheese and thinly sliced green onions! Enjoy!

******Notice there is no salt added to this soup... the bouillon, sausage and butter salt this soup nicely.******

(courtesy Lindsey Lett)
*They sell andouille sausage at Costco here in Korea... but any link sausage or brat would work. Mmm... smoked sausage...