Heat your oil in a large pot over medium high. Cook the sausage in the pot, using a wooden spoon to break up the meat, until browned. Remove the meat from the pan to a paper towel lined dish and wipe the pot clean.
Add butter to the pot and then sauté your onion, celery and carrots for a few minutes. Add in the garlic and stir for 30 seconds. Sprinkle everything with the flour and stir for 1 minute. Pour in a little at time of the chicken broth, while simultaneously stirring. Bring to a boil, add the soy sauce, Sriracha, seasonings, salt and pepper to taste. Toss in the potato pieces in and allow them to cook until fork tender.
Next add back in the sausage and your heavy cream. Warm them through for a few minutes and serve immediately with some optional shredded cheddar cheese and fresh parsley to garnish.