First Step: PREPARE THE BASE OF THE SOUP

1. Sauté the Vegetables: Heat the olive oil over medium heat in a large pot or Dutch oven. Once the oil is hot, add the diced sausage or bacon. Cook for about 5-7 minutes, or until the sausage is browned and crispy, or until the bacon is rendered and crispy. Remove the meat from the pot and set it aside, leaving the rendered fat in the pot.
2. Cook the Aromatics: In the same pot, add the diced onion, celery, and bell pepper. Sauté the vegetables for about 5 minutes, or until they become softened and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Deglaze the Pot: Once the vegetables are softened, add a splash of chicken broth to the pot to deglaze, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, add extra flavor to the soup.

Second Step: ADD THE LIQUIDS AND SEASONINGS

1. Add the Chicken Broth: Pour in the remaining chicken broth and stir to combine. Bring the broth to a simmer over medium-high heat.
2. Add the Potatoes: Add the diced potatoes to the pot. Stir well to incorporate them into the broth and vegetables. Let the soup simmer, uncovered, for about 15-20 minutes or until the potatoes are fork-tender.
3. Season the Soup: Once the potatoes are tender, add the Cajun seasoning, smoked paprika, thyme, cayenne pepper, salt, and pepper. Taste the soup and adjust the seasoning as needed. For an extra kick, feel free to add more Cajun seasoning or cayenne pepper.
4. Add the Cream: Pour in the heavy cream and stir. Let the soup simmer for an additional 5-10 minutes, allowing the cream to thicken and the flavors to meld together.

Third Step: FINISH THE SOUP

1. Mash the Potatoes: Once the soup has thickened, use a potato masher or immersion blender to mash about half of the potatoes in the soup. This will give the soup a creamy texture while still leaving some potato chunks for heartiness. If you prefer a smoother soup, you can blend the soup entirely with an immersion blender, or you can transfer part of it to a regular blender and purée it before returning it to the pot.
2. Reintroduce the Sausage/Bacon: Return the cooked sausage or bacon to the pot and stir it in. Let the soup simmer for a few more minutes to allow the sausage to heat through and infuse its smoky flavor into the soup.
3. Taste and Adjust: Taste the soup and adjust the seasonings, adding more salt, pepper, or Cajun seasoning if necessary. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.

Final Step: GARNISH AND SERVE

1. Serve the Soup: Ladle the soup into bowls and garnish with chopped green onions, crumbled bacon, shredded cheese, and a dollop of sour cream, if desired. For an extra spicy kick, drizzle with hot sauce or sprinkle with more Cajun seasoning.
2. Enjoy: Serve the soup hot, and enjoy the warm, comforting flavors of Cajun Potato Soup with your favorite bread or crackers on the side.