In a skillet over medium-high heat, brown the Italian sausage for 6–8 minutes, breaking it up as it cooks. Drain any excess fat.

While the sausage cooks, peel and cube the russet potatoes. Dice the onion and mince the garlic.

Transfer the sausage to a crockpot and add potatoes, onion, garlic, chicken broth, salt, pepper, and thyme. Stir to combine.

Cover and cook on low for 5–6 hours or on high for 3 hours until the potatoes are tender.

Stir in the heavy cream and cook on low for an additional 10–15 minutes without boiling.

Taste and adjust seasoning. Serve in bowls topped with grated Parmesan cheese.