Step 1

Heat the oil in a large stock pot over medium high heat.  Add in the sausage and cook for approximately 3-4 minutes to brown the sausage.  Remove from the pan to a separate plate (leave the grease in the pan).

Step 2

Add the diced onions, carrots and celery to the pan and sauté until soft (3-4 minutes).  Then add in the minced garlic and cook for 1 minute until aromatic.

Step 3

Add the flour to the pan and whisk together with the onions.  Cook for 1 minute and then slowly add in the chicken broth (whisking it in as you add it). Make sure to scrape off any browned bits from the pan to add flavor to the soup.

Step 4

Add in the cooked sausage, potatoes, red chili flakes, milk, salt and pepper.  Stir to combine all the ingredients.

Step 5

Bring the mixture to a boil.  Then cover and reduce the heat to low.  Cook for 8-10 minutes until the potatoes are fork tender.

Step 6

Remove the pan from the heat.  Stir in the cheddar cheese until melted and combined.

Step 7

Taste test the soup and add in more salt if needed.

Step 8

Then the soup is ready to serve and enjoy!