LIKE OLIVE GARDEN'S TOSCANA SOUP

31/2 Cup Chicken Broth or Stock
2/3 Cup Heavy Cream
2 Large Russet Potatoes
2 Cloves Garlic
3 Tablespoons Onion, chopped fine
1/2 Lb. Spicy Sausage
1/3 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper, or less

Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease. Combine the broth and cream in a kettle and cook on medium heat. Do not let scorch on the bottom. Add the sausage.
Wash the potatoes and dry them. Cut them into 1/4 inch thick slices and then quarter them and add these to the soup. Add the salt and crushed red pepper and let the soup simmer for around 1 hour. Stir ever now and then. Serve with hot french bread to dip in the soup.