In a large pot over medium heat, add a splash of oil. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

Incorporate the sliced halal sausage into the pot and cook for about 5-7 minutes, stirring often, until browned.

Add the diced potatoes to the pot. Pour in the vegetable or chicken broth, ensuring all ingredients are covered. Bring everything to a boil.

Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender.

For a creamier texture, take out about half of the soup and blend it using an immersion blender, then return it to the pot. If using a regular blender, allow it to cool slightly before blending.

Stir in the heavy cream and season with salt and pepper to taste. Let it heat through for another 5 minutes.

Ladle the soup into bowls and garnish with fresh parsley and any optional toppings you desire!