Start by peeling and cubing the Yukon Gold potatoes, ensuring each cube is roughly equal for even cooking. Dice the onion and bell peppers, then mince the garlic.

Slice the Andouille sausage into ¼-inch rounds and set aside.

In a large pot, melt the butter over medium heat. Add the onions and bell peppers; sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute, then add the sausage.

Sprinkle the flour over the sautéed mixture and stir constantly for 2-3 minutes until a light golden roux forms.

Gradually pour in the chicken broth while stirring. Add the cubed potatoes and mix thoroughly.

Mix in the Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper.

Bring the soup to a boil over high heat, then reduce to low and cover. Let it simmer for 20-25 minutes until the potatoes are tender.

For a creamier texture, blend a portion of the soup using an immersion blender and return it to the pot.

Stir in the heavy cream and heat through without boiling.

Taste and adjust seasoning as needed, then let simmer for an additional 5-10 minutes.

Ladle the soup into bowls and garnish with green onions, cheddar cheese, and sour cream if desired.