Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes), breaking it up with your spoon. Transfer to a paper towel lined plate, leaving the fat in the pot, but drain excess if necessary.

Add the butter to the pot, and once melted, add the onion and celery. Sauté for 4-5 minutes, scraping up any brown bits from the bottom of the pot.

Stir in the garlic and flour. Cook for about 2 minutes, stirring continuously to eliminate raw flour flavor.

Slowly whisk in the chicken broth until all flour has dissolved, ensuring no lumps remain.

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

Let simmer for about 15 minutes or until potatoes are tender and soup has thickened to your liking, stirring occasionally.

Season with salt & pepper if necessary.