In a large pot over medium heat, sauté the chopped onion, diced celery, and bell pepper in a splash of olive oil until softened, about 5 minutes.

Stir in the minced garlic and Cajun seasoning, cooking for an additional minute.

Next, add the diced potatoes to the mixture, stirring well to combine all the ingredients.

Pour in the low-sodium chicken broth, ensuring it covers the potatoes by about an inch. Bring to a boil, then reduce the heat to a simmer for about 20 minutes or until the potatoes are tender.

Carefully blend half of the soup mixture until creamy, leaving some chunks for a satisfying texture.

Return the blended mixture to low heat and stir in the heavy cream. Warm through for another 5 minutes, allowing the flavors to meld beautifully.

Garnish with chopped green onions before serving.