Crumble the sausages into a soup pot. Over medium-high heat, cook until browned (about 10 minutes). Transfer to a paper towel-lined plate. Leave the fat in the pot, but if it's more than about a tablespoon, drain some of it out.

Add the butter to the pot. Once it's melted, add the onion and celery, and sauté for 4-5 minutes until softened. Scrape up any brown bits from the bottom of the pot.

Stir in the garlic and flour. Cook for about 2 minutes, breaking up any lumps with your spoon and stirring it as you go along. This step cooks the raw flour flavor out.

Slowly whisk in the chicken broth until all the flour has dissolved and there are no lumps.

Stir in the cream, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage meat back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with the lid slightly open.

Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. Stir occasionally to prevent sticking and ensure the temperature is correct.

Turn off the stove, and gradually stir in the cheddar cheese. If the soup seems too thick, add a splash more chicken broth, milk, or cream.

Season with salt and pepper to taste, if needed.