Step 1: Brown the Sausage: Heat a skillet over medium-high heat. Add the Italian sausage, cooking for 6–8 minutes until browned and no longer pink. Drain excess fat and set aside.

Step 2: Prepare the Vegetables: Peel and dice the russet potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.

Step 3: Assemble in the Crockpot: Transfer the cooked sausage to the crockpot along with the diced potatoes, onion, garlic, chicken broth, salt, pepper, and dried thyme. Stir until well combined.

Step 4: Cook the Soup: Cover and cook on low for 5–6 hours or on high for about 3 hours until potatoes are tender.

Step 5: Stir in the Cream: Gently stir in the heavy cream and cook on low for an additional 10–15 minutes without boiling.

Step 6: Serve and Enjoy: Scoop into bowls, finishing with a sprinkle of freshly grated Parmesan cheese.