Step 1 - Brown the sausage: Place the Dutch oven over medium-high heat and add the ground sausage. Brown the sausage, breaking it into bite-sized pieces, until fully cooked and nicely caramelized, about 6-8 minutes. Drain excess fat if desired.

Step 2 - Sauté the aromatics: Reduce heat to medium, add butter, then stir in the onion and celery. Cook until softened, about 4-5 minutes. Add garlic and cook 30 seconds until fragrant.

Step 3 - Add potatoes and seasonings: Stir in the diced potatoes, dried thyme, and bay leaf. Toss to coat the potatoes in fat and aromatics for 1-2 minutes.

Step 4 - Simmer the soup: Add the chicken broth and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, about 12-15 minutes. Remove bay leaf.

Step 5 - Finish with cream: Stir in the heavy cream and heat through without boiling for 2-3 minutes. Adjust salt and pepper to taste. For a thicker texture, mash a cup of the potatoes against the side of the pot and stir.

Step 6 - Serve and garnish: Ladle into bowls and add desired garnishes like shredded cheddar, chives, or bacon.