Brown the Sausage: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it into pieces, and cook for 6–8 minutes until browned.

Sauté Aromatics: Add one diced onion and sauté for 3–4 minutes until softened. Stir in 3 minced garlic cloves and cook for an additional 30 seconds.

Add Potatoes and Broth: Stir in 4 cups of diced potatoes, then pour in 6 cups of chicken broth. Season with salt, black pepper, and 1 teaspoon of dried thyme. Bring to a boil, reduce to a simmer, and cook for 15–20 minutes.

Incorporate Cream and Cheese: Once potatoes are tender, reduce heat and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese, simmer for 5 minutes.

Serve: Ladle into bowls, garnishing with fresh parsley or green onions. Serve with crusty bread for dipping.