Begin by pouring 2 tablespoons of olive oil into a large pot over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers.

Add 1 medium diced onion and 3 cloves of minced garlic to the pot. Sauté these ingredients for about 5-7 minutes until the onions are translucent and fragrant.

Stir in 2 tablespoons of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and a pinch of cayenne pepper. Cook for 1-2 minutes to bloom the spices.

Slowly pour in 6 cups of chicken broth and 1 cup of heavy cream, stirring gently to combine. Increase the heat to bring it to a gentle boil, which should take around 3-4 minutes.

Add 4 cups of diced potatoes to the pot and season generously with salt and black pepper. Bring back to a boil, then reduce heat to simmer for 20-25 minutes.

After the potatoes are tender, use an immersion blender to puree the soup until smooth, or blend partially for a chunkier texture.

Taste the soup and adjust seasoning if needed, adding more salt, pepper, or cayenne for heat.

Ladle into bowls and garnish with freshly chopped parsley. Serve hot, optionally with crusty French bread.