In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground or sliced sausage. Cook for about 6-7 minutes until browned and fragrant.

Add 1 diced yellow onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent.

Stir in 4 cups of diced potatoes, 1 teaspoon of thyme, and 1 teaspoon of smoked paprika. Mix for a minute, then add 4 cups of chicken broth and bring to a boil.

Reduce heat to low and cover the pot. Let it simmer for 15-20 minutes or until the potatoes are fork-tender.

Stir in 1 cup of heavy cream or half-and-half and simmer for an additional 5 minutes.

Taste and add salt and pepper as needed. Stir in optional ingredients if using and warm through.

Ladle into bowls and garnish with parsley or chives. Serve hot.