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In a Dutch oven or heavy-bottomed stock pot over medium heat, cook and stir the sliced sausage until the edges are lightly browned, three to five minutes. Transfer the sausage to a bowl.
In the same pan, melt the butter and heat the olive oil over medium heat. Add the garlic and red pepper flakes, and cook and stir for one minute. Add the onion, sweet red pepper and celery. Cook and stir until the vegetables are softened, five to seven minutes.
Stir in the broth, Cajun seasoning, paprika and salt. Bring the soup to a boil, then add the potatoes. Reduce the heat and simmer, uncovered, until the potatoes are tender, 15 to 18 minutes.
Reduce the heat to low, then stir in the heavy cream, parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.
Return the sausage to the pot and stir in the parsley. Cook the soup until it’s heated through, about five minutes. Ladle the soup into bowls and garnish with additional parsley.