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.

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.

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

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.

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.

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.

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