I use Swiss Chard and I use my own chicken stock made from saved up chicken bones from our roast chickens.
You can also just use those little bouillon cubes if need be. Or try beef stock.
Put the cream in afterwards and it keeps for longer.
Try adding more potatoes, etc and doubling the recipe. I make BIG batches when I make this.
Try with mild sausage or hot.
This soup really hits the spot on a chilly day! (It's also easy on the budget if you buy the sausage on a sale and add more potatoes.) Quick to make.