1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked turkey sausage and cook for 4-5 minutes, stirring occasionally, until it starts to crisp. Remove it with a slotted spoon and set aside.

2. In the same pot, sauté the diced onion, carrot, and celery for about 5 minutes until they begin to soften.

3. Add the chopped garlic and chili flakes. Stir for about a minute until fragrant.

4. Add the cubed potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes or until potatoes are fork-tender.

5. In a separate bowl or measuring cup, mix a ladle of the hot soup with the milk to temper it. Pour the milk mixture into the pot.

6. Return the cooked sausage to the pot. Stir in the cheddar cheese until fully melted and combined.

7. Simmer for an additional 2-3 minutes to thicken slightly. Stir in the chopped parsley, season with salt and pepper, and serve warm.