In a large pot over medium-high heat, add the Italian sausage. Sear for about 1 minute, then crumble it with a spatula as it cooks. Allow the sausage to cook for 5-7 minutes until browned, then remove from the pot and drain excess grease, leaving about 1 tablespoon in the pot for flavor.

In the same pot, melt 1 tablespoon of unsalted butter over medium heat. Add the mirepoix (diced carrots, celery, and onion) and sauté for 5-7 minutes or until the veggies are soft and fragrant. Stir in minced garlic for the last 30 seconds for a burst of flavor, taking care not to let it burn.

Next, add the baby gold potatoes, dried parsley, dried basil, salt, and black pepper to the pot. Pour in the chicken stock, and turn up the heat to bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

While potatoes simmer, use a separate medium pot to melt the remaining tablespoon of butter over medium heat. Once melted, whisk in the flour for about 1 minute until combined and bubbly. Gradually add the milk while whisking continuously until the mixture is smooth and begins to thicken, then stir in the heavy cream until fully incorporated.

When the potatoes are tender, combine the creamy milk mixture into the soup pot, stirring well. Add the shredded extra-sharp Cheddar cheese to the soup and stir until melted and creamy. Return the cooked sausage to the pot, taste, and adjust seasoning if needed, adding more salt or pepper as desired.

Once everything is mixed, let the soup heat through for a couple more minutes. Serve warm, optionally with hearty buttered bread alongside for dipping, and savor the comforting flavors of this delicious Sausage Potato Soup that warms the soul.