1. Heat the olive oil or butter in a large pot over medium heat until shimmering. Add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes. This base builds the flavor, so take your time here.
2. Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn it.
3. Stir in the diced potatoes, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Toss everything together so the potatoes get coated in the spices and the veggies are evenly seasoned.
4. Pour in the chicken or vegetable broth, scraping the bottom of the pot to loosen any browned bits. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer, uncovered, for about 20 minutes or until the potatoes are fork-tender.
5. Once the potatoes are soft, use an immersion blender to partially puree the soup right in the pot. I like to leave some chunks for texture, but you can blend it smoother if you prefer. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree, then stir it back in.
6. Stir in the milk and heavy cream (if using). Warm the soup gently over low heat—don’t let it boil. Taste and adjust seasoning with salt, pepper, or more Cajun spice if you want an extra kick.
7. Fold in the cooked bacon or sausage, if using. Heat through for a couple more minutes, then remove from heat.

When I first made this soup for my family, I remember how Eli’s eyes lit up at the first taste. It was simple, yet full of flavor—a perfect example of what I strive for when cooking at home: meals that are easy, satisfying, and loved by everyone at the table.