Step 1

Place the potato chunks in a large microwave-safe bowl with 2 to 3 tablespoons of water. Cover loosely and microwave on high, stirring occasionally, until the potatoes are nearly tender, about 5 to 8 minutes. Set aside.

Step 2

In a large stock pot, heat the butter and olive oil over medium heat. Add the onion, celery, and bell pepper, and sauté for 4 to 5 minutes or until the onion becomes translucent. Stir in the garlic and cook for 1 minute.

Step 3

Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned slightly.

Step 4

Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the pre-cooked potatoes and cook for an additional 12 to 15 minutes or until the potatoes are fully tender.

Step 5

Reduce the heat to low. Stir in the heavy cream and season the soup with Cajun seasoning to taste. Allow the soup to heat through, but avoid boiling.

Step 6

Ladle the soup into bowls and garnish with shredded cheddar cheese and sliced green onions. Serve immediately.