In a large Dutch oven or pot, lightly brown the diced sausage in olive oil. You don’t want it crispy or too browned.

Add butter, onions, celery, radishes, and garlic to the pot and sauté for approx 10 min on medium heat.

Add 1/2 chicken broth and deglaze the bottom of the pot if needed. Then add the rest of the chicken broth and bring to a boil. Turn down to medium/low and simmer for 10 minutes with the top or until radishes are tender.

Pour in heavy whipping cream and add spices.

Next, add the xanthan gum to a tablespoon of water, stir, and add to the soup. Simmer for 10 min with the top on so the soup can thicken.

Turn off the stove and slowly whisk in all the cheese, a handful at a time. Make sure to whisk it slowly and don’t add it all at once, or it will curdle.