In a large pot, heat over medium-high and add the Italian sausage. Cook until browned, about 5-7 minutes. Remove sausage from the pot and set aside.

In the same pot, sauté the mirepoix blend of carrots, celery, and onion until tender, about 5-7 minutes. Add the minced garlic and cook for 30 seconds.

Add chopped baby potatoes, dried parsley, basil, salt, and pepper. Pour in chicken stock to cover and bring to boil. Reduce heat and simmer for 15-20 minutes.

In a separate pot, melt 2 tablespoons of butter and whisk in flour to create a roux. Gradually whisk in milk until thickened, then add heavy cream.

Stir cream mixture into the pot with vegetables and potatoes. Add the browned sausage, cheddar cheese, and sour cream; stir until melted.

Serve warm with buttered bread for dipping.