Step-by-Step Instructions

• In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté for about 5–7 minutes until it’s nicely browned and cooked through, then drain any excess grease.
• Add 1 medium diced onion to the pot, cooking for 3–4 minutes until it softens and turns translucent. Stir in 2 cloves of minced garlic and let it cook for an additional 30 seconds.
• Pour in 4 cups of peeled and diced potatoes, followed by 4 cups of chicken broth. Season the mixture with ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried thyme or Italian seasoning. Bring the pot to a vigorous boil on high heat before reducing it to a gentle simmer.
• Let the soup simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally.
• Pour in 1 cup of heavy cream or half-and-half, stirring it into the pot gently. If desired, toss in ½ cup of shredded cheddar cheese. Let it simmer gently for an additional 5 minutes.
• Ladle the soup into warm bowls and garnish with fresh parsley or chopped green onions.