Cook the Sausage:

1. Heat a large pot or Dutch oven over medium heat.
2. Add the spicy turkey sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Once fully cooked, remove the sausage from the pot and set aside.

Sauté the Vegetables:

1. In the same pot, heat the butter over medium heat until melted.
2. Then, incorporate the diced onion, chopped carrots, and celery.
3. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
4. Add the minced garlic, dried oregano, and thyme, and cook for another minute until fragrant.

Make the Roux:

1. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to form a roux.
2. This will help thicken the soup.
3. Add the Liquids and Potatoes:
4. Slowly pour in the chicken broth and the beer, stirring constantly to avoid lumps.
5. Add the diced potatoes to the pot.
6. Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the potatoes are tender.

Finish the Soup:

1. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
2. Add the cooked sausage back to the pot.
3. Season with white balsamic vinegar, kosher salt, and fresh cracked black pepper to taste.

Serve:

1. Ladle the beer cheese potato soup into bowls and garnish with extra shredded cheese or fresh herbs, if desired.