In a large pot or Dutch oven, sauté the onion, garlic, bell pepper, and celery over medium heat until softened.
1 medium yellow onion, 2 cloves garlic, 1 green bell pepper, 1 celery stalk
Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender. This takes about 15-20 minutes.
2 lbs Yukon Gold potatoes, 4 cups chicken broth
Use an immersion blender to partially blend the soup until it reaches your desired consistency (some chunks are great!). Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth, then return to the pot.
Stir in the milk (or half-and-half), sour cream, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
1 cup milk, 1/2 cup sour cream, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, Salt and pepper
Heat gently for a few minutes, being careful not to boil.
Stir in cooked bacon or pieces of Andouille sausage.
4 cooked bacon
Ladle into bowls and garnish with chopped green onions and shredded cheddar cheese (optional). Serve hot.
Chopped green onions, Shredded cheddar cheese
