Begin by gathering your ingredients for the Cheesy Sausage Potato Soup. Finely dice one onion, chop two carrots and two stalks of celery, mince three cloves of garlic, and cube about one pound of red potatoes into 3/4-inch pieces.

In a large pot, over medium-high heat, add 12 ounces of Italian sausage, breaking it into smaller pieces as it cooks. Brown the sausage for about 10-12 minutes until it's thoroughly cooked and no longer pink.

With the sausage removed, melt four tablespoons of butter in the same pot. Add the diced onion, carrots, and celery, sautéing for about five minutes. Stir in the minced garlic and continue to cook for an additional minute.

Sprinkle a quarter cup of flour over the sautéed vegetables, stirring continuously for about two minutes.

Gradually pour in four cups of chicken broth, stirring constantly. Add one cup of heavy cream, two tablespoons of soy sauce, and a splash of hot sauce to taste.

Incorporate your seasoning blend by mixing in a teaspoon each of dried basil, parsley, oregano, mustard powder, pepper, and smoked paprika.

Introduce the cubed red potatoes into the simmering broth and bring to a gentle boil. Lower the heat to medium-low and let it simmer uncovered for 20-25 minutes.

Once the potatoes are cooked, return the browned sausage to the pot and stir well. Off the heat, gradually add two cups of freshly shredded cheddar cheese while stirring until it melts.

Ladle the soup into warm bowls and serve hot with warm baguette slices or crusty rolls for dipping.