In a large pot over medium heat, cook the Italian sausage until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.

Stir in the diced potatoes and chicken broth, bringing the mixture to a boil.

Reduce heat to low and let the soup simmer until the potatoes are tender, about 15-20 minutes.

Stir in the heavy cream, shredded cheddar cheese, thyme, salt, and pepper. Cook until the cheese is melted and the soup is heated through, about 5 minutes.

Serve hot, garnished with additional cheese if desired.