If you are using sausages, remove the casings.

In a large soup pot over medium heat add the ground Italian sausage and cook until lightly browned.

When the sausage has cooked, use a slotted spoon to transfer the sausage to a bowl and set aside.

In the same pot, keep the drippings and add the onions, garlic, carrots, celery and potatoes. If there are not enough drippings, add 2 tbsp of vegetable or olive oil.

Sauté until the onions are soft but not browned.

Add the seasonings: salt, pepper, Italian seasoning, dry mustard and paprika. Stir and cook for about 2 minutes.

Add the 4 tbsp of flour, stir and cook for about 2 minutes.

Add the chicken broth, bay leaf, hot sauce and cooked Italian sausage.

Simmer over a low boil on low-medium heat until the soup thickens and the potatoes are cooked (they should be fork tender), about 20 minutes.

Stir in the cream and simmer for 5 minutes.

Remove the bay leaf.

Add the shredded cheese, stir until the cheese is melted. 

Serve and enjoy!