In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the cubed potatoes, chicken broth, Cajun seasoning, salt, black pepper, and cayenne pepper (if using). Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.

Once the potatoes are cooked, use a potato masher or immersion blender to mash some of the potatoes for a creamier texture, leaving some chunks for heartiness.

Stir in the heavy cream and let the soup heat through for an additional 5 minutes.

If using, stir in the crumbled bacon just before serving.

Serve hot, garnished with sliced green onions and chopped parsley.