Start by peeling and cubing the Yukon Gold potatoes into bite-sized chunks. Dice the yellow onion and chop the green bell pepper into small pieces. Mince the garlic cloves.

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

Melt butter in a large pot over medium heat. Add diced onion and chopped bell pepper, sauté for 5–7 minutes until softened. Stir in minced garlic and sausage, cooking for another 5–7 minutes.

Sprinkle flour over the mixture, stirring constantly for 2–3 minutes to form a roux.

Gradually pour in chicken broth, whisking continuously. Add cubed potatoes and bring to a gentle boil.

Once boiling, add Cajun seasoning, smoked paprika, cayenne pepper, and season with salt and black pepper to taste.

Reduce heat to low and let the soup simmer covered for 20–25 minutes until potatoes are tender.

Optionally, blend the soup for a creamier texture using an immersion blender or a regular blender.

Stir in heavy cream and adjust seasoning as needed before final simmering.

Serve in bowls, garnishing with green onions, cheddar cheese, sour cream, and bacon crumbles.