1. Start by heating the vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes until it’s golden brown. Transfer the seared sausage to a separate plate.

2. In the same pot, add the onion, celery, and red bell pepper. Cook for 5-8 minutes, stirring occasionally, until the vegetables soften and become translucent. Once the vegetables are tender, stir in the minced garlic and cook for an additional minute.

3. Next, add the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper to the pot. Stir to combine the spices, then pour in the chicken broth and add the cubed potatoes. Reduce the heat to a gentle simmer.

4. Allow the potatoes to simmer for 20-25 minutes, or until they are tender when pierced with a fork.

5. Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese, and let the soup simmer for an additional 5 minutes, or until the cheese has melted and the soup has thickened slightly.

6. Remove the pot from the heat, garnish with chopped parsley, and ladle the piping hot Spicy Cajun Potato Soup into bowls. Savor every spoonful of this comforting, flavor-packed delight.