Potato Sausage Chowder

Heat the olive oil in a large pot over medium heat. Add the sausage and break it up with a spoon as it cooks. Cook until browned, then remove from the pot with a slotted spoon and set aside.
1 tablespoon olive oil
1 lb Italian sausage
Add the onion, carrot, and celery to the same pot. Cook for 5 minutes until softened. Stir in the garlic, thyme, and red chili flakes. Cook for another minute until fragrant.
1 medium onion
1 medium carrot
2-3 celery stalks
2 large garlic cloves
½ teaspoon dried thyme
¼ teaspoon red chili flakes
Stir in the flour and cook for 1-2 minutes, stirring often.
2 tablespoons all purpose flour
Next, add the cooked sausage back to the pot together with 1 cup of chicken broth. Stir well to combine until creamy and smooth, then add the rest of the chicken broth, bay leaves and potatoes.
3 cups chicken broth
2 bay leaves
1 lb potatoes
Bring to a boil, then lower the heat and simmer for 15 minutes or until the potatoes are fork-tender.
Stir in the cream and simmer for another minute until heated through. Season with salt and freshly black pepper to taste and serve hot, garnished with fresh parsley if you like.
1 ½ cup heavy cream
A handful fresh parsley
Salt and freshly ground black pepper to taste