Heat a large pot over medium heat and add the sausage, breaking it up with a wooden spoon. Sauté for about 5–7 minutes, or until browned. Remove and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté for 3–4 minutes until soft and translucent.

Melt 2 tablespoons of butter in the pot, then sprinkle in 1/4 cup of all-purpose flour. Stir continuously for about 1 minute to create a roux.

Slowly pour in 4 cups of chicken broth while whisking constantly to prevent lumps. Stir to a gentle boil.

Stir in 4 cups of diced potatoes and bring to a gentle boil. Reduce heat, cover, and simmer for 15–20 minutes or until fork-tender.

Pour in 1 cup of milk and 1 cup of heavy cream, stirring gently. Simmer on low for an additional 5 minutes.

Add the cooked sausage back into the pot, mixing well. Let it simmer for another 3 minutes.

Stir in 1 cup of shredded cheddar cheese, 1 teaspoon of paprika, salt, and black pepper to taste. Stir until melted.

Allow to simmer for an extra 5 minutes, then turn off the heat. Ladle into bowls and garnish with parsley.