Prepare Ingredients. Slice the beef andouille sausage into bite-sized pieces, dice the onion, celery, and red bell pepper. Mince the garlic and cube the russet potatoes.

Brown Sausage. Heat 2 tbsp of vegetable oil over medium heat in a large pot. Add sliced sausage and sauté for 5-7 minutes until browned and set aside.

Sauté Vegetables. In the same pot, add diced onion, celery, and red bell pepper. Cook for 8-10 minutes, then stir in minced garlic and cook for another minute.

Build Soup Base. Gradually whisk in chicken broth, scraping up any bits stuck to the pot. Add Cajun seasoning, salt, black pepper, paprika, and cayenne pepper, then bring to a simmer.

Simmer Soup. Add cubed potatoes and browned sausage, stir well, cover, and simmer for 15-20 minutes until potatoes are fork-tender.

Finish and Serve. Stir in heavy whipping cream and cheddar cheese until melted and creamy. Taste and adjust seasoning, then serve warm.