1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes, until golden brown. Transfer the sausage to a separate plate.

2. In the same pot, add the diced onion, celery, and red bell pepper. Cook for 5-8 minutes, stirring occasionally, until the vegetables have softened and become translucent. Add the minced garlic and cook for an additional minute, until fragrant.

3. Stir in the Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Pour in the chicken broth and add the cubed potatoes. Reduce the heat to a gentle simmer.

4. Allow the soup to simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.

5. Return the browned sausage to the pot. Stir in the heavy whipping cream and shredded cheddar cheese, and let the soup simmer for an additional 5 minutes, until the cheese has melted and the soup has thickened slightly.

6. Remove the pot from the heat, garnish with freshly chopped parsley, and ladle the Spicy Cajun Potato Soup into bowls. Serve the soup immediately while it’s piping hot.