Brown the Sausage – In a large pot, cook the sausage over medium heat until browned. Remove and set aside.

Cook the Veggies – In the same pot, melt 2 Tbsp butter. Add mirepoix and cook until softened, about 5–7 minutes. Stir in garlic for another minute.

Add Potatoes & Seasoning – Add potatoes, basil, parsley, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 15 minutes).

Make Cream Sauce – In a small pan, melt 1 Tbsp butter. Whisk in flour to form a roux. Slowly whisk in milk until smooth and slightly thickened. Stir in heavy cream, then remove from heat.

Combine Everything – Pour cream sauce into the soup pot. Stir in cheddar cheese and sour cream until smooth and creamy.

Finish & Serve – Add sausage back to the pot. Adjust seasoning to taste, garnish with fresh herbs, and serve hot with crusty bread.