In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a spatula. Cook for 5–7 minutes, or until the sausage is browned and fully cooked, stirring occasionally. If there's excess grease, carefully drain it from the pot.

Add 1 medium diced onion to the pot and sauté for 3–4 minutes until it softens and becomes translucent. Stir in 2 minced garlic cloves, cooking for another 30 seconds until fragrant.

Stir in 4 cups of peeled and diced potatoes and pour in 4 cups of chicken broth. Season with ½ teaspoon each of salt and black pepper, along with ½ teaspoon of dried thyme or Italian seasoning. Bring this mixture to a boil over high heat.

Once the soup reaches a boil, reduce the heat to a gentle simmer and cover the pot. Allow it to cook for 15–20 minutes, or until the potatoes are fork-tender, stirring occasionally.

Stir in 1 cup of heavy cream and, if desired, ½ cup of shredded cheddar cheese. Let the soup simmer gently for an additional 5 minutes, ensuring it stays warm without boiling.

Ladle the hearty Sausage Potato Soup into bowls and garnish with fresh parsley or sliced green onions. Serve hot.