How to make it

1. https://www.youtube.com/embed/MDYvnWINPA8
2. In a large heavy bottomed pot or Dutch oven, melt 2 Tbsp. of butter over medium-high heat. Add the Italian sausage, onion and celery, and cook until no longer pink, about 10 minutes. Add Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Chili Garlic Sauce and cook for 1 minute, until fragrant. Remove all ingredients from the pot and set aside.
3. Melt the last 4 Tbsp. of butter in the pot. Whisk in flour and cook over medium heat for about 3 minutes, until thickened. While whisking, slowly pour in chicken broth.
4. Whisk in milk and simmer for about 10 minutes, whisking occasionally, allowing it to thicken.
5. Add all of the previously cooked ingredients, carrots and broccoli to the pot. Simmer for another 10 minutes, stirring occasionally, until broccoli and carrots are tender.
6. Remove from heat. Stir in cheeses until completely combined. Add salt and pepper to taste. Garnish with extra cheese and Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!