Start by dicing the potatoes, garlic, and onion into uniform pieces.

In a large pot, heat a splash of olive oil over medium heat. Add the diced onions and sausage; sauté until the onions are translucent and the sausage is browned, about 5-7 minutes. Then stir in the garlic and cook for another minute until fragrant.

Pour in the chicken broth and add the diced potatoes to the pot. Sprinkle in the cayenne pepper and paprika. Bring to a simmer over high heat, then reduce to medium heat.

Cover the pot and let the soup simmer for about 30 minutes until the potatoes are tender.

Use an immersion blender to blend the soup to your desired creamy consistency.

Stir in the heavy cream and adjust seasoning with salt and pepper to taste.