In a large dutch oven combine chicken broth, potatoes, celery, carrots, onions, salt and pepper. Bring to a simmer and allow to simmer until veggies are tender. This should take about 15-20 minutes depending on the size of the vegetables. Smaller pieces will cook more quickly.
One veggies are simmering, place Johnsonville Sausage in Sizzling Sausage Grill to cook.
When veggies are simmering and sausage In a separate large saucepan on medium heat, melt butter and whisk in flour until combined and creamy. Slowly add milk, about one cup at a time, whisking well after each addition. Whisk or stir almost continuously. Add in cheese and stir until melted and combined with milk mixture. Remove from heat.
When vegetables are tender, add cheese mixture directly to the dutch oven containing the veggies and broth. Stir well to combine. When sausage is done cooking, remove from Sizzling Sausage Grill and slice into bite size pieces. Add to soup and stir to combine. Serve immediately. If desired garnish with additional cheese and/or green onions.