Heat the oil in a large pot over medium heat until shimmering, about 1-2 minutes.

Add the sliced andouille sausage to the pot. Sauté for about 3-4 minutes until browned.

In the same pot, sauté 1 cup of diced onion, 0.5 cups of diced celery, and half a diced red bell pepper for 5-8 minutes.

Incorporate 2 teaspoons of minced garlic into the pot and cook for about 1 minute.

Stir in 1 teaspoon of Cajun seasoning, 0.5 teaspoon kosher salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika, and 0.25 teaspoon cayenne pepper. Add 4 cups of chicken broth and mix well.

Introduce 4 large peeled and cubed russet potatoes into the pot. Cover and let simmer for about 20-25 minutes.

Once the potatoes are fork-tender, return the browned sausage to the pot. Stir in 0.5 cups of heavy whipping cream.

Ladle the soup into bowls, garnishing each with a sprinkle of fresh parsley. Serve warm.