Ingredients
Method
- In a large pot over medium heat, add the sausage and cook until browned.
- Add the chopped onion and minced garlic; sauté until softened.
- Stir in the diced potatoes and dried thyme; cook for a few minutes.
- Pour in the chicken broth and bring the pot to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Allow the soup to simmer for an additional 5-7 minutes before serving.
