Step 1: Cook the Sausage

1. In a large pot over medium heat, add 1 tbsp olive oil and the sausage. Break up the sausage with a wooden spoon, cooking until browned and fully cooked, about 5-6 minutes.
   • Pro Tip: If you’re using a spicier sausage, it’ll add a little extra heat to the soup! For a milder version, opt for mild Italian sausage.
2. Once the sausage is cooked, use a slotted spoon to transfer it to a plate. Leave about 1 tbsp of the drippings in the pot for flavor.

Step 2: Sauté the Aromatics

1. In the same pot, add the diced onion. Sauté for about 3 minutes until it starts to soften.
2. Add the garlic and sauté for an additional minute until fragrant. The onion and garlic should be soft and translucent, creating a fragrant base for the soup.

Step 3: Add the Potatoes and Broth

1. Add the diced potatoes to the pot, stirring to coat them in the oil and aromatics.
2. Pour in the chicken broth, bringing the soup to a simmer. Add 1/2 tsp thyme and stir well.
3. Cover the pot and let the soup simmer for 15-20 minutes until the potatoes are tender.
   • Tip: You can check for doneness by piercing a potato with a fork – it should be easily pierced but not falling apart.

Step 4: Add the Cream

1. Once the potatoes are tender, reduce the heat to low.
2. Stir in 1 cup of heavy cream or half-and-half, letting it heat through without boiling (about 3-4 minutes). This will give the soup a luxurious, creamy consistency.

Step 5: Return the Sausage to the Pot

1. Add the cooked sausage back into the pot, stirring to combine.
2. Season with salt and pepper to taste. Adjust the seasoning based on your preference.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and add any desired toppings: shredded cheese, green onions, or even a sprinkle of crispy bacon.
2. Serve warm with a side of crusty bread or a fresh salad for a full, hearty meal.