In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 13.5 oz of sliced andouille sausage and cook for about 3-4 minutes, stirring occasionally, until browned.

In the same pot, add the diced onion, celery, and red bell pepper, cooking for about 5-8 minutes until softened and aromatic.

Add 2 teaspoons of minced garlic and stir for about 1 minute. Then, add 1 teaspoon of Cajun seasoning, 0.5 teaspoon of kosher salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 0.25 teaspoon of cayenne pepper.

Pour in 4 cups of chicken broth and stir well. Add in 4 large peeled and cubed russet potatoes, making sure they’re submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the potatoes are tender.

Once the potatoes are cooked, return the browned sausage to the pot. Stir in 0.5 cups of heavy whipping cream and 1 cup of mild cheddar cheese, allowing them to melt into the soup. Simmer for 5 minutes.

Ladle the soup into bowls and garnish with freshly chopped parsley and optional extra cheddar cheese. Serve warm, ideally with crusty bread.