Put butter into a large Dutch oven.

Add chicken sausage (if not previously grilled), onion and celery and cook about 5-7 minutes, or until sausage is cooked through.

Add chicken broth until fully incorporated.

Add potatoes, mixed vegetables, corn, green beans and asparagus.

Stir in seasonings.

Cover with lid.

Bring to a boil and cook over medium heat until vegetables are tender, about 5-8 minutes.

Add half-and-half slowly until incorporated.

Allow mixture to thicken and heat through.

Stir in cheddar cheese and cook until cheese is melted.

Ladle into soup bowls.

Sprinkle with additional cheese, for garnish.

If desired, sprinkle with parsley, thyme, sage or thyme leaves.