In a large stockpot cook the sausage over medium heat, breaking it up into small pieces, until fully cooked. Drain the sausage and put the sausage back into the stockpot.

Set the heat to medium and stir in the onion, parsnips, carrots, and celery. Saute the veggies and sausage for 7-10 minutes, until the veggies are browned and the carrots and parsnips are soft. Stir in the garlic and saute for 1 minute. Stir in the flour and cook, stirring constantly for 3-4 minutes until it is blended and the mixture has begun to thicken.

Stir in the soy sauce, salt, pepper, Italian seasoning, and oregan. Cook for 1 minute and then gradually stir in the chicken broth. Once that is well blended, stir in the cream and cook for another minute, making sure it doesn't boil. Stir in the potatoes and bring to a low boil. Immediately reduce the heat to a simmer and cover and cook for 15-20 minutes.

Remove the pot from the heat and stir in the cheese until it is all melted and smooth. Serve immediately.