For extra richness, stir in a splash of heavy cream or top with extra Parmesan, cracked pepper, or green onions.

In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through.

Break up the sausage as it cooks.

Remove excess grease if needed.

Add the diced onions and cook until soft and translucent, about 5 minutes.

Add the diced potatoes, bone broth (enough to cover by about 1 inch), sage, garlic powder, bay leaves, salt, and pepper.

Stir to combine.

Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Reduce heat to low.

Add the softened cream cheese and stir until melted and fully combined.

Sprinkle in the Parmesan cheese and stir until the soup is creamy and smooth.

Remove bay leaves before serving.

Taste and adjust salt, pepper, and seasonings as needed.

Serve hot.