The Process

1. Heat large pot over medium-high heat and cook sausage, crumbling it while cooking. Remove from pot and set aside.
2. In same pot, add diced carrots, celery, and onion. Saute for 5 minutes. Add garlic and cook 30 more seconds.
3. Stir in chopped potatoes, parsley, basil, salt, and pepper. Pour in chicken stock and bring to a boil, lowering heat to a light simmer and covering for 5 minutes, until potatoes are tender.
4. While simmering, heat a seperate pot over medium heat butter and stir in flour, whisking until combined, about 1 minute. Continue stirring until it reaches a boil then stir in heavy cream and remove from heat.
5. Once veggies are tender, stir in the cream flour mixture and return sausage. Season to taste.