Heat a large pot over medium-high heat and add about 2 tablespoons of vegetable oil. Once the oil shimmers, crumble in 1 pound of andouille sausage and cook for about 3-4 minutes until nicely browned. Transfer the sausage to a plate and set aside.

In the same pot, toss in one diced onion, one diced celery stalk, and one chopped red bell pepper. Sauté for about 5-8 minutes until softened. Add in 2 minced garlic cloves and cook for an additional minute.

Next, sprinkle in 2 tablespoons of Cajun seasoning, along with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, 1 teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Stir well, then pour in 4 cups of chicken broth and add 3-4 peeled and cubed russet potatoes. Bring to a gentle simmer and cook for 20-25 minutes until fork-tender.

After the potatoes are tender, return the cooked sausage to the pot. Lower the heat and stir in 1 cup of heavy whipping cream and 1 cup of shredded mild cheddar cheese. Allow to simmer gently for about 5 minutes until the cheese melts.

Ladle the creamy soup into bowls and garnish with freshly chopped parsley. Serve warm.