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Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings.
Add the drippings (or 1 extra tbsp butter) to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, mushrooms and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute.
Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to 'clean' the bottom of the pot to add more flavor to the soup. Slowly stir in the hot sauce, soy sauce, and seasonings.
Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the corn and heavy cream. Add the sausage back and stir to combine.
Reduce heat to low and stir in the cheddar cheese (if desired). Serve!