Begin by dicing the Yukon Gold or red potatoes into small cubes for the perfect bite. Chop the onion, celery, and bell pepper into even pieces, and mince the garlic. Slice the andouille sausage into half-inch rounds.

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once melted, add the sausage and cook for approximately 5–7 minutes until browned.

Remove the sausage and set aside, leaving the drippings in the pot. Add the onions, celery, and bell peppers, and sauté for about 5 minutes until fragrant. Stir in the garlic and cook for another 1–2 minutes.

Return the sausage to the pot, stir in the Cajun seasoning, add the diced potatoes and chicken broth, bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

Use an immersion blender to puree the soup to your desired consistency, or blend in batches using a countertop blender.

Return to low heat, stir in the heavy cream, and season with salt and pepper to taste.

Ladle the soup into bowls and garnish with toppings of your choice. Serve with crusty bread or cornbread.