Creamy Cheesy Sausage And Potato Soup - cooking recipe

Ingredients

9 cups potatoes, diced (or use as many potatoes as desired)
6 ounces Velveeta cheese
1/2 cup sour cream
1 1/4 cups cheddar cheese, shredded
1 small onion, chopped
1 tablespoon fresh minced garlic (or to taste)
1/3 cup butter
2 tablespoons oil
2 lbs mild sausage, cut into about 2-inch pieces (can use more than 2 pounds if desired)
1/3 cup flour
3 1/2 cups half-and-half cream or 3 1/2 cups full-fat milk
salt and pepper
1/2 - 1 teaspoon dried basil
1 teaspoon dried parsley (or to taste)
1/2 teaspoon garlic powder (optional)
2 tablespoons grated parmesan cheese, parmesan cheese for sprinkling (optional)

Preparation

Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
Stir/whisk in 1/3 cup flour, and mix for 1 minute.
Slowly add in 1 cup half and half or milk, whisking until well blended.
Add in the sour cream, Velveeta cheese and grated cheddar cheese.
Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
Cook over low heat until desired temperature is reached.
Ladle into serving bowls.
Sprinkle with grated Parmesan cheese.