In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add the andouille sausage, cooking for 3-4 minutes until browned and fragrant. Remove the sausage from the pot and set aside.

In the same pot, add the chopped onion, celery, and red bell pepper. Sauté for 5-8 minutes until softened. Stir in minced garlic and cook for another minute.

Sprinkle in the Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Follow with 4 cups of chicken broth and cubed russet potatoes. Bring to a simmer and cook for 20-25 minutes until potatoes are fork-tender.

Once the potatoes are tender, return the cooked sausage to the pot. Stir in 1 cup of heavy whipping cream and 1 cup of shredded cheddar cheese, mixing until the cheese melts. Allow it to simmer for an additional 5 minutes.

Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve warm, perhaps alongside crusty bread.