In a large pot, heat the vegetable oil over medium heat.

Add the andouille sausage and sauté until browned.

Stir in the diced onion, celery, and red bell pepper. Cook until the vegetables soften, about 5 minutes.

Add the minced garlic, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Sauté for another minute until fragrant.

Pour in the chicken broth and bring to a simmer.

Add the cubed potatoes and cook until tender, about 15 minutes.

Stir in the heavy cream and shredded cheddar cheese until melted and fully combined.

Garnish with chopped parsley before serving.