Begin by washing and peeling your potatoes, then chop them into bite-sized cubes. Dice the onion, celery, and carrots, and mince the garlic.

In a large pot, heat a splash of oil over medium heat. Add the diced onions, celery, and carrots, sautéing for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute.

Add the cubed potatoes and Cajun spice blend to the pot. Pour in enough vegetable broth to cover the vegetables. Bring to a boil.

Reduce heat to low, cover the pot and let it simmer for about 25 minutes until the potatoes are tender.

Remove from heat and use an immersion blender to puree the soup to your desired texture.

Return to low heat, stir in the cream, taste, and adjust seasonings as needed. Heat through gently.