Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the chopped onion, minced garlic, diced bell pepper, diced celery, and sliced carrot for about 5–7 minutes, stirring occasionally, until they soften and release their fragrant aromas.

Stir in the diced russet potatoes, ensuring they get well-coated in the savory vegetable mix.

Pour in enough chicken or vegetable stock to fully submerge the potatoes. Increase the heat and bring the mixture to a rolling boil.

Reduce the heat to low and mix in the Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper.

Carefully use an immersion blender to partially blend the soup in the pot until you achieve a satisfying creaminess, leaving some potato chunks for texture.

Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely.

Taste your soup and adjust the seasoning as needed, adding more salt, pepper, or cayenne pepper if desired.

Ladle the piping hot Cajun Potato Soup into bowls and garnish with crumbled bacon, sliced green onions, and fresh parsley.