1️⃣ Heat the oil in a soup pot. 🔥 Remove the sausage from the casing, add to the pot, break up the sausage with a spatula, and fry until golden on the outside and cooked through. Remove to a separate plate. (If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot.)

2️⃣ To the same pot, add the chopped onion, celery, and sliced carrot. 🥕 Cook for 10 minutes over low heat, then add minced garlic and thyme, cooking for 30 seconds longer.

3️⃣ Sprinkle the flour all over and combine with the fat until it turns into a paste. 🌾 Continue cooking for a couple of minutes, then bring the sausage back in.

4️⃣ Pour a bit of the chicken stock in and stir until well combined with the roux. 🥄 Then pour in the rest, add 2 bay leaves and wild rice, bring to a boil, and cook for 30 minutes.

5️⃣ Add the cubed potatoes and cook for 15 minutes longer. 🥔 Continue until the wild rice and the potatoes are cooked.

6️⃣ Pour in the cream and season with salt and pepper. 🥛 Allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley. 🌿