Heat Oil: In a large pot over medium heat, pour in the vegetable oil. Once it shimmers, add the sliced andouille sausage and cook, stirring occasionally until browned and fragrant, about 3-4 minutes. Remove the sausage and set aside.

Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Sauté until softened and the colors brighten, approximately 5-8 minutes. Stir in the minced garlic and cook for an additional minute.

Simmer Soupy Goodness: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce the heat and let it simmer for 20-25 minutes, until the potatoes are fork-tender.

Mix in Cream and Cheese: Return the browned sausage to the pot, then gently stir in the heavy cream and shredded cheddar cheese. Let everything simmer together for an extra 5 minutes, or until heated through and the cheese melts beautifully.

Garnish and Serve: Finally, garnish with freshly chopped parsley for a pop of color and brightness. Serve the soup warm and enjoy the comforting flavors!