1️⃣ Cook the Sausage:
🔸 Heat olive oil in a large soup pot.
🔸 Remove sausage from its casing and break it up in the pot.
🔸 Cook until golden brown & fully cooked, then remove and set aside. (Drain excess fat, leaving about 2 tbsp in the pot.)

2️⃣ Sauté the Vegetables:
🔸 In the same pot, cook onion, celery, and carrots for 10 minutes on low heat.
🔸 Add garlic & thyme, cooking for 30 seconds until fragrant.

3️⃣ Thicken the Soup:
🔸 Sprinkle flour over the veggies and stir until a paste forms.
🔸 Cook for 2 minutes, then return sausage to the pot.

4️⃣ Simmer:
🔸 Slowly stir in chicken broth, scraping up any bits from the bottom.
🔸 Add bay leaves & wild rice, then simmer for 30 minutes.
🔸 Stir in cubed potatoes and continue cooking for 15 minutes until tender.

5️⃣ Make It Creamy:
🔸 Pour in cream, season with salt & pepper, and let it warm through.
🔸 Remove from heat and garnish with fresh parsley.