In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of crumbled Italian sausage to the pot and cook for about 5-7 minutes, stirring occasionally, until browned.

Remove the sausage from the pot and set aside, leaving the drippings behind.

Melt 2 tablespoons of unsalted butter in the same pot over medium heat. Add 1 cup of mirepoix and sauté for about 5-10 minutes until softened.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds.

Add 1 pound of chopped baby gold potatoes, 1 teaspoon of dried parsley, 1 teaspoon of dried basil, and salt and pepper to taste. Pour in 4 cups of chicken stock and bring to a boil.

Reduce heat to low and let simmer for 15-20 minutes until the potatoes are tender.

In a separate pot, melt 2 tablespoons of unsalted butter over low heat. Whisk in 3 tablespoons of flour and cook for 2-3 minutes to create a roux.

Gradually add 2 cups of milk while whisking until smooth. Stir in 1 cup of heavy cream and remove from heat.

Slowly pour the roux into the vegetable and potato mixture, stirring until fully combined. Add back the cooked sausage and 1 cup of shredded cheddar cheese.

Stir well until the cheese melts and the soup reaches a creamy consistency. Taste and adjust seasoning.

Serve hot, garnished with sour cream if desired, along with hearty buttered bread.