1-First, gather your ingredients and prep them by chopping the onion, celery, and potatoes. This keeps things organized and speeds up cooking. Brown the 16 ounces of Italian sausage in a soup pot over medium-high heat, breaking it up as it cooks, then drain excess fat if needed.

2-Next, melt the 1/4 cup butter in the same pot and sauté the 1/2 medium onion and 2 sticks celery for 4 to 5 minutes until soft, scraping up those tasty browned bits. Add the 2 cloves minced garlic and 6 tablespoons flour, cooking for about 2 minutes to remove any raw taste. Gradually whisk in the 4 cups low sodium chicken broth until smooth, then stir in the 2 cups half-and-half, 1 teaspoon Worcestershire sauce, 1/2 teaspoon crushed red pepper flakes if you like a bit of heat, the diced Russet potatoes, and the cooked sausage.

3-Bring the mixture to a boil, then reduce heat to medium-low, cover with the lid slightly open, and simmer for about 15 minutes until the potatoes are tender and the soup thickens. Stir occasionally to keep it from sticking. Finally, season with salt and pepper to taste and serve it hot.