Step 1

Brown the sausage with the diced onion in a large pot over medium high heat until the sausage is no longer pink and is cooked through.  Drain off any excess grease.

Step 2

Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.

Step 3

Slowly add the chicken broth to the pot and use a wooden spoon or spatula to clean the bottom of the pan to get the brown bits off the bottom of the pan and add more flavor to the soup.

Step 4

Once all the broth is added, stir in the diced potatoes, salt and pepper.

Step 5

Bring the soup to a boil and then reduce to a simmer.  Cook uncovered for 20-25 minutes until the potatoes in the soup are fork tender.

Step 6

In a separate small bowl, whisk together the heavy whipping and cornstarch.

Step 7

Turn the heat up all the soup to medium and stir in the heavy whipping cream mixture.

Step 8

Heat for 3-5 minutes until the cream is heated through and the soup has thickened.

Step 9

Serve warm topped with the parmesan cheese and enjoy!