Cook the sausage (optional): Heat olive oil over medium heat in a large pot. Add smoked sausage (or chicken) and cook until browned, about 5-7 minutes. If using chicken, ensure it’s fully cooked through and shredded. Remove the meat and set aside.

Sauté the vegetables: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.

Cook the potatoes: Add cubed potatoes to the pot. Pour in chicken broth, bring to a simmer, and cook for 15-20 minutes, or until potatoes are tender.

Season the soup: Stir in Cajun seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Adjust seasoning as needed.

Blend the soup (optional): For a creamier texture, blend part of the soup with an immersion blender or regular blender. Skip if you prefer a chunkier soup.

Add the cream: Stir in milk or heavy cream. If the soup is too thick, add more broth or milk to reach desired consistency.

Combine the sausage: Return cooked sausage (or chicken) to the pot. Stir to combine and let simmer for another 5 minutes to heat through.

Serve: Ladle soup into bowls and garnish with cheddar cheese, green onions, and parsley. Serve with crusty bread.