Peel the potatoes and the carrot. Chop the potatoes, carrot and celery into cubes, and finely chop the onion and garlic.
Remove the casing from the sausages and cut them into pieces.
Heat the olive oil in a large pot over medium heat. Add the sausages and fry for 5 minutes stirring frequently. Remove the sausage from the pot and set aside.
In the same pot, add the onion, celery, and carrot, and cook for 5 minutes (add a bit of oilve oil if the pot is too dry). Add the garlic and fry for 30 seconds.
Add the flour, mix well, and cook for 2 minutes while stirring.
Add 1 cup of broth, mix well trying to clean the bottom of the pot, then add the rest of the broth. Add the potatoes, dried basil, oregano, salt, and pepper, bring to a boil, and lower to medium heat. Let the soup simmer for 10-15 minutes until the potatoes are cooked through.
Return the sausage to the pot, add the cream and stir in the cheddar cheese (if you are using it). Garnish with fresh parsley Done!
