1-First, brown 16 ounces of Italian sausage in a large pot over medium heat until it’s fully cooked, then set it aside. This step builds a strong flavor base and takes about 5-7 minutes. Meanwhile, prepare your vegetables by chopping 1/2 medium onion and 2 sticks of celery small, along with mincing 2 cloves of garlic.

2-Next, melt 1/4 cup butter in the same pot and sauté the chopped onion, celery, and garlic until they soften, about 3-4 minutes. This adds a fresh, aromatic layer to the soup. Stir in 6 tablespoons of flour to create a roux, which will help thicken the broth.

3-Gradually whisk in 4 cups of low sodium chicken broth to form a smooth base, making sure to scrape up any bits from the pot for extra flavor. Once combined, add 2 cups of half-and-half, 1 teaspoon Worcestershire sauce, 1/2 teaspoon crushed red pepper flakes if you like some heat, the diced 1 pound Russet potatoes, and the browned sausage back into the pot.

4-Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender and the soup thickens. Stir occasionally to prevent sticking. Once done, season with salt and pepper to taste, and serve warm with options like sourdough bread or a fresh salad for a complete meal.