Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add 1 pound of Italian sausage, breaking it up. Cook for 5–7 minutes until browned. Drain excess grease.

Add 1 medium diced onion; sauté for 3–4 minutes until softened. Add 2 minced garlic cloves; cook for 30 seconds until fragrant.

Stir in 4 cups of diced potatoes and mix with sausage and onion. Pour in 4 cups of chicken broth, add ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon thyme/Italian seasoning. Bring to boil, then simmer for 15–20 minutes until potatoes are tender.

Gently stir in 1 cup of heavy cream or half-and-half, and ½ cup cheddar cheese if desired. Simmer for another 5 minutes, being careful not to boil.

Ladle into bowls, garnishing with fresh parsley or chopped green onions. Serve warm.