1 lb spicy sausage
4 medium potatoes, diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Fresh parsley for garnish
Brown the sausage in a large pot or Dutch oven over medium heat for 5-7 minutes, then drain excess fat.
Add chopped onion and garlic, sautéing until translucent for 3-5 minutes.
Mix in diced potatoes, broth, paprika, cayenne pepper, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes until potatoes are fork-tender.
Stir in heavy cream and adjust seasoning, simmering for an additional 5 minutes.
Garnish with fresh parsley and serve hot.