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To a large pot and over medium heat, add the oil.
Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes.
Remove the sausage from the pan and set aside on a plate or in a bowl while you prepare the rest of the soup.
To the same pot over medium heat, add the onion, celery, and bell pepper.
Cook until softened, about 5-8 minutes.
Add garlic and cook for 1 more minute.
To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes.
Reduce heat.
Simmer for 20-25 minutes, or until the potatoes are fork-tender.
Return the sausage to the pot and add in heavy cream and shredded cheese.
Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
Garnish with parsley.
Serve warm.