Dice the Yukon Gold potatoes and chop the onion, bell pepper, celery, and mince the garlic. Slice the andouille sausage.

In a large pot, heat butter and olive oil over medium heat. Add the andouille sausage and cook until browned.

Add onion, celery, and bell pepper to the pot. Sauté until softened, then stir in the garlic.

Return the sausage to the pot and add Cajun seasoning, Yukon Gold potatoes, and chicken broth. Bring to a boil.

Cover and let simmer for 15-20 minutes until potatoes are tender.

Use an immersion blender to partially puree the soup, blending to desired texture.

Stir in heavy cream and adjust seasoning with salt, pepper, or additional Cajun spices as needed.

Ladle soup into bowls and garnish as desired. Serve hot.