**Soften the vegetables.** Add the butter to the drippings over medium heat. Once melted, add the onion, carrot, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion is translucent and softened. Add the garlic (and bouillon paste if using) and stir for 30 seconds until fragrant.

**Add potatoes and broth.** Stir in the basil, oregano, parsley, salt, and pepper for 30 seconds. Add the potato cubes and pour in the chicken broth. Scrape the bottom of the pot to loosen any browned bits. Bring to a boil, then reduce to a steady gentle simmer. Cook uncovered for 15–20 minutes, until a fork slides into the potato cubes with no resistance.

**Thicken the soup.** In a jar or large measuring jug, combine the flour and cold milk. Whisk or shake vigorously until completely smooth and lump-free. Pour the mixture into the soup along with the heavy cream, stirring as it goes in. Bring back to a gentle simmer and cook for 4–5 minutes, stirring often, until the soup thickens enough to lightly coat the back of a spoon.

**Add sausage and cheese.** Stir the cooked sausage into the soup. Turn the heat completely off. Add the shredded cheese in 2–3 small handfuls, stirring after each addition until fully melted and smooth before adding the next. Taste and adjust salt and pepper if needed.

**Serve.** Ladle into bowls and top with extra shredded cheddar, fresh parsley, and a pinch of red pepper flakes if desired. Serve with crusty bread or crackers.