Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 chopped bell pepper, 1 chopped celery stalk, and 1 diced carrot. Sauté these aromatic vegetables for 5–7 minutes, stirring occasionally, until they become tender and fragrant.

Once the vegetables are softened, add 4 peeled and diced russet potatoes to the pot. Stir everything together until coated.

Pour in 4 cups of chicken or vegetable stock. Increase the heat to high and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low. Stir in 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, and 1 teaspoon of dried thyme. Season with salt and pepper to taste.

Cover the pot and let the soup simmer for 20–25 minutes over low heat, or until the potatoes are fork-tender.

Use an immersion blender to partially blend the soup directly in the pot, or transfer half to a standard blender and then return it to the pot.

Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted and incorporated.

Taste the soup and adjust the seasoning, adding more stock or cream if needed.

Ladle the soup into bowls and top with crispy bacon bits, sliced green onions, and fresh parsley.