• 4 cups peeled and diced Russet potatoes (about 4 medium potatoes)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream (can substitute with half-and-half or full-fat coconut milk for dairy-free)
• 1/2 pound Andouille sausage, sliced (optional, can use smoked sausage or omit for vegetarian)
• 2 tablespoons olive oil or butter
• 1 tablespoon Cajun seasoning (store-bought or homemade blend)
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 green onions, sliced (for garnish)
• Shredded sharp cheddar cheese (optional, for topping)

Substitutions are a lifesaver when the pantry is running low. For instance, if you don’t have Andouille sausage, smoked kielbasa or even bacon bits work beautifully to add that smoky depth. And if you’re watching dairy, swapping cream for coconut milk doesn’t just keep it creamy—it adds a subtle sweetness that pairs surprisingly well with the Cajun spices.