Brown the sausage: Heat olive oil in a large soup pot. Add Italian sausage and cook until browned, about 5–7 minutes.

Sauté aromatics: Add diced onion and sauté for 3–4 minutes. Add minced garlic and cook for 30 seconds.

Add potatoes and broth: Stir in diced potatoes, chicken broth, salt, pepper, and thyme. Bring to boil, then reduce heat and simmer for 15–20 minutes.

Add cream and cheese: Stir in heavy cream and shredded cheddar cheese, simmer gently for another 5 minutes.

Serve hot: Ladle the soup into bowls and garnish if desired. Enjoy!