1 lb spicy Italian sausage
4 medium-sized potatoes, diced
1 cup onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tsp crushed red pepper flakes
Salt & pepper to taste
Brown the sausage in a large pot over medium heat until cooked through, about 5-7 minutes. Remove and set aside.
In the same pot, sauté the diced onion until translucent, about 3-4 minutes, then add minced garlic and sauté for an additional minute.
Stir in the diced potatoes and chicken broth. Bring to a boil then reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
Mix in the heavy cream and the cooked sausage. Add crushed red pepper flakes, salt, and pepper. Simmer for another 5-10 minutes.
If the soup is too thick, add more broth to achieve desired consistency.
Ladle soup into bowls and garnish with chopped green onions or fresh herbs if desired.