1-Crumble 16 ounces of Italian sausage into a soup pot and cook over medium-high heat until browned, about 10 minutes, breaking it up as it cooks. Transfer it to a paper towel-lined plate and leave the fat in the pot, draining any excess if there’s more than 1 tablespoon.

2-Add 1/4 cup butter to the pot and let it melt, then sauté 1/2 medium chopped onion and 2 sticks chopped celery for 4-5 minutes, scraping up any browned bits for extra flavor.

3-Stir in 2 cloves minced garlic and 6 tablespoons flour, cooking for about 2 minutes to remove the raw taste of the flour.

4-Slowly whisk in 4 cups low sodium chicken broth until the flour dissolves completely and no lumps remain, creating a smooth base.

5-Add 2 cups half-and-half, 1 teaspoon Worcestershire sauce, 1/2 teaspoon crushed red pepper flakes if using, 1 pound diced Russet potatoes, and the browned sausage back to the pot. Bring everything to a boil over high heat.

6-Reduce the heat to medium-low, cover the pot with the lid slightly open, and simmer for about 15 minutes until the potatoes are tender and the soup thickens. Stir occasionally to avoid sticking.

7-Season with salt and pepper to taste, then serve hot for a comforting meal.