Brown 2 lbs of Jimmy Deans hot sausage and set aside.
Cut up 2 cups carrots, 2 cups of celery and one yellow onion.
Melt 4 TBSP butter in skillet and add veggies. Season with salt, pepper and parsley. Cook until soft.
Stir in 1 TBSP minced garlic.
Mix in a ⅓ cup flour.
Slowly add 32 oz container of chicken broth plus 1.5 cups extra. Season again with salt, pepper and parsley.
Dice 5 small potatoes and add to the pan. Bring to a boil then reduce heat and cover. Simmer until potatoes are soft.
Turn off heat and add ¾ cups heavy cream, ½ cup sour cream and 1 cup shredded cheddar cheese. Mix well.
Serve with bread or salad.
