Crisp the bacon

• Add the chopped bacon to a Dutch oven and cook until crispy.
• Remove the bacon and set aside, leaving most of the bacon fat in the pot.

Brown the andouille sausage

• Add the andouille sausage to the pot and brown it.
• Remove the sausage and set aside.

Sauté the vegetables

• In the same pot, sauté the onion, bell pepper and celery until soft.
• Add a little chicken broth and deglaze the pot with a wooden spoon.
• Add the garlic and sauté until fragrant.

Season and add potatoes

• Season with the Cajun seasoning, smoked paprika, dried thyme, black pepper and cayenne.
• Add the cubed potatoes, the remaining chicken broth and the bay leaf.

Simmer the soup

• Bring to a boil, then reduce to a simmer.
• Cover and cook until the potatoes are fork tender.

Mash and enrich

• Remove the bay leaf and mash a few of the potatoes in the pot.
• Stir in the heavy cream, cheddar cheese and sour cream.
• Add the reserved bacon and andouille sausage and simmer until thick and creamy.

Plate and top

• Ladle the soup into bowls.
• Top with shredded cheese, sour cream, bacon, andouille sausage, green onion and parsley.