Warm a large pot over medium heat and add the sausage, breaking it into pieces with a spoon until nicely browned and cooked through.

Spoon off excess fat, leaving about a tablespoon to cook the aromatics.

Add the chopped onion to the pot and cook until translucent, about 4 to 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.

Lower the heat and stir in the heavy cream. Add the shredded cheese a little at a time, stirring until it melts and the soup is smooth.

If you like a thicker soup, scoop out a small portion of potatoes, mash them, and stir back in.

Taste and season with salt and pepper as needed. Ladle into bowls and finish with chopped green onions or parsley.