Brown the sausage with the diced onion in a large pot over medium high heat until the sausage is no longer pink and is cooked through. Drain off any excess grease.
Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.
Slowly add the chicken broth to the pot and use a wooden spoon or spatula to clean the bottom of the pan to get the brown bits off the bottom of the pan and add more flavor to the soup.
Once all the broth is added, stir in the diced potatoes, salt and pepper.
Bring the soup to a boil and then reduce to a simmer. Cook uncovered for 20-25 minutes until the potatoes in the soup are fork tender.
In a separate small bowl, whisk together the heavy whipping and cornstarch.
Turn the heat up all the soup to medium and stir in the heavy whipping cream mixture.
Heat for 3-5 minutes until the cream is heated through and the soup has thickened.
Serve warm topped with the parmesan cheese and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.