Crumble and cook the ground Italian sausage in a large pot over medium heat until browned, about 10-12 minutes. Reserve 1 tablespoon of drippings before setting the sausage aside.

In the same pot, use reserved drippings and butter to sauté chopped onion, diced carrots, and celery for 5 minutes. Add minced garlic and sauté for another minute.

Stir in all-purpose flour, cooking for 2 minutes to create a roux. Gradually pour in chicken broth, scraping the pot’s bottom.

Mix in heavy cream, a splash of hot sauce, soy sauce, and seasonings. Bring to a boil, then reduce to a simmer.

Add chopped red potatoes and simmer uncovered for about 20-25 minutes until the potatoes are fork-tender.

Return the cooked sausage to the pot, and if using, stir in cheddar cheese after reducing heat.

Garnish with your favorite toppings, serve hot, and enjoy!