Cook the onion in a large pot or dutch oven, until fragrant and soft, about 6-8 minutes. Add the sausage. Stir frequently, brown the sausage. Add the potatoes and garlic. Cook for about 5 minutes, stirring constantly so potatoes do not stick. Pour over broth and stir. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher to mash the potatoes up slightly. I like to leave it somewhat chunky.
Stir in the milk, sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
Ladle the soup into bowls. Top, as desired, with sour cream, cheese, cilantro, and green onions. Enjoy!
Pair this recipe with Trione Chardonnay or Pinot Noir - or both!!