Wash and peel the potatoes, then chop them into uniform cubes. Dice the onions, bell peppers, and celery, and mince the garlic.

In a large pot over medium heat, add oil and sauté the chopped onions, garlic, bell peppers, and celery for about 5–7 minutes until softened.

Stir in the cubed potatoes and Cajun seasoning, ensuring they're well-coated. Cook for an additional 2–3 minutes.

Carefully add vegetable broth and bring to a boil. Reduce heat and let simmer for about 25 minutes or until potatoes are fork-tender.

Stir in the heavy cream and heat gently for another 3–5 minutes until fully integrated.

Ladle into bowls and garnish with desired toppings like sliced green onions or sour cream.