Wash and peel the potatoes, then chop them into approximately 1-inch cubes. Dice the onion and mince the garlic, placing them aside.

In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing for about 5 minutes until translucent.

Pour in broth and add prepared potato cubes. Increase heat to high and bring to a boil, stirring occasionally.

Reduce heat to low, cover, and let it simmer for 15-20 minutes until potatoes are soft.

Use a potato masher to achieve desired consistency. Stir in heavy cream and cheddar cheese until melted.

Taste and adjust seasoning with Cajun seasoning and cayenne pepper as needed.

Ladle soup into bowls and garnish with green onions and extra cheddar cheese if desired.