Cook the Sausage: In a large soup pot over medium heat, cook the chicken or turkey sausage until nicely browned. Remove it from the pot and set aside, leaving a bit of the rendered fat for flavor.

Sauté the Vegetables: Add butter to the pot. Once melted, add the onion, bell pepper, garlic, and most of the green onions (reserve a few for garnish). Cook for 4–5 minutes, stirring occasionally, until the veggies are tender and fragrant.

Make the Roux: Sprinkle in the flour and stir constantly for about 8–10 minutes, forming a light golden roux that will thicken your soup.

Build the Soup Base: Slowly pour in the chicken broth, stirring to avoid lumps. Then add milk and heavy cream. Season with Cajun seasoning, red pepper flakes, Italian seasoning, and garlic powder. Bring to a gentle simmer.

Add the Potatoes: Toss in the diced Yukon gold potatoes. Simmer for 15–20 minutes, until the potatoes are tender. Lightly mash a few of them in the pot to create a creamier texture.

Combine Everything: Stir the browned sausage back into the soup. Add the shredded cheddar cheese and continue simmering for a few minutes until the cheese melts and the soup becomes thick and creamy.

Serve: Ladle into bowls, top with a sprinkle of green onions or extra cheese, and serve hot with crusty bread.