Prepare Ingredients: Dice about four cups of Yukon Gold or Red potatoes into bite-sized pieces, chop one onion, one bell pepper, one stalk of celery, and mince three cloves of garlic. Slice the andouille sausage into thin rounds.

Sauté Sausage: In a large pot, heat a tablespoon of butter and a tablespoon of olive oil over medium heat. Add the sliced andouille sausage and sauté for about 5-7 minutes until browned. Remove and set aside.

Cook Aromatics: In the same pot, add the chopped onion, celery, and bell pepper. Sauté for about 4-5 minutes until softened. Add minced garlic and sauté for another minute.

Combine Ingredients: Return sausage to the pot, stir in one tablespoon of Cajun seasoning, diced potatoes, and four cups of chicken broth. Bring to a boil for 2-3 minutes, then reduce heat and simmer uncovered for about 15-20 minutes.

Blend Soup: Use an immersion blender to puree a portion of the soup in the pot for 30 seconds, ensuring some chunks remain. Alternatively, blend half of the soup in a countertop blender.

Add Cream: Stir in one cup of heavy cream or half and half over low heat, avoiding boiling. Adjust seasoning as needed.

Serve: Ladle the soup into bowls and garnish with green onions, shredded cheese, or bacon bits.