In a large pot or Dutch oven, cook the sausage over medium heat until browned and crumbled. Remove excess grease if needed.

Add onion, shallot, and carrots to the pot. Cook 4–5 minutes, stirring, until softened.

Stir in garlic and cook 30 seconds until fragrant.

Add potatoes, chicken stock, thyme, rosemary, salt, and pepper. Bring to a gentle boil.

Reduce heat and simmer uncovered for 20–25 minutes, until potatoes are tender.

Taste and adjust seasoning. Serve hot, finished with fresh herbs if desired.