In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the sausage, breaking it apart as it cooks until browned for about 7-8 minutes. Transfer to the crockpot.

Using the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for an additional minute. Transfer to the crockpot.

Add the diced potatoes and chicken broth to the crockpot, then add thyme, salt, and pepper. Stir to combine.

Cover the crockpot and cook on Low for 6-7 hours or on High for 3-4 hours.

Stir in the heavy cream and shredded cheddar cheese. Cook uncovered for an additional 15-20 minutes on High.

If desired, mash some of the cooked potatoes in the crockpot for a thicker consistency.

Ladle into bowls and garnish with parsley or green onions before serving.