Start by peeling and dicing the potatoes. Chop the onion and mince the garlic for easy cooking later.

In a large pot, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spoon.

Toss in the chopped onion and minced garlic into the pot with the sausage. Sauté for about 3-5 minutes until the onions are translucent and fragrant.

Add the diced potatoes to the pot, stirring well to combine everything.

Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cover. Let it cook for about 15-20 minutes or until the potatoes are tender.

After the potatoes are cooked through, stir in the heavy cream and greens if using them. Allow the soup to heat through for another 5 minutes.

Taste the soup and adjust the seasoning with salt and pepper as needed before serving.