In a large pot over medium heat, warm the vegetable oil until shimmering. Add the sliced andouille sausage and cook until browned, then remove and set aside.

In the same pot, add diced onion, celery, and red bell pepper. Sauté for 5-8 minutes until tender, then add minced garlic and cook for another minute.

Stir in Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Pour in chicken broth and add cubed russet potatoes. Bring to a gentle simmer.

Once the potatoes are tender, return the sausage to the pot, and add heavy cream and shredded cheese. Stir to combine and simmer for 5 minutes.

Ladle the warm soup into bowls, garnishing with chopped parsley. Serve warm with crusty bread or cornbread.