1. Brown the sausage in an 8-quart pot. Remove the sausage and set it aside, leaving the drippings in the pan.

2. Saute the chopped onions in the drippings until tender and translucent. Add the minced garlic and saute briefly. Remove the sauteed onions and garlic and set them aside with the cooked sausage.

3. Place the diced potatoes, carrots, chicken broth and liquid from the drained vegetables in the pan. Bring to a boil and simmer until the potatoes just turn tender. Try not to over cook the potatoes as they will liquefy and you will have cream of potato soup.

4. Add the cooked sausage, onion and garlic back to the pot. Stir in all of the vegetables and add all of the seasonings.

5. Return to a slow boil. Cover and reduce to the lowest setting (warm) for 10 minutes.

6. Stir in the whole cream (or sour cream). Cover and let the flavors meld for 30 minutes or longer.