Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, bell pepper, and celery. Cook until softened, about 5-7 minutes.
2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 1 green bell pepper, 1 stalk celery
Pour in the chicken broth. Stir in the Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
4 cups chicken broth, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, Salt and pepper
Add the cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
2 pounds Yukon Gold potatoes
For a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend; you want some potato chunks remaining for texture. Alternatively, you can carefully transfer a portion of the soup to a regular blender.
Stir in the heavy cream (or milk alternative). Heat through but do not boil.
1/2 cup heavy cream
Ladle the Cajun Potato Soup into bowls. Garnish with chopped green onions. Serve hot and enjoy!
2 green onions
