Chop onions & sausages, saute in bacon grease until unions are translucent.
Add minced garlic, chopped potatoes and broth, salt & pepper to taste. Put lid on soup pot & simmer until potatoes are very soft (about 20 minutes)
Use end of spatula to chop soft potatoes into smaller chunks, stir in dried tarragon & thyme.
Add a splash of evaporated milk to add creaminess and serve with a light sprinkling of sharp cheddar on top.