In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.

Toss in the diced potatoes and give it a stir.

Pour in the broth and bring to a boil. Once bubbling, reduce the heat and simmer until the potatoes are tender—about 15-20 minutes should do it!

Stir in the heavy cream and Cajun seasoning.

Use an immersion blender to blend the soup until smooth, or mash the potatoes with a fork for a chunkier bite.

Season generously with salt and pepper to taste.

Serve hot, and don’t forget to top with green onions or parsley for that fancy touch!