Wash and peel the potatoes, then chop them into bite-sized pieces. Dice the onion, bell peppers, and celery. Mince the garlic.

In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion, bell peppers, and celery. Sauté for about 5 minutes until softened.

Stir in the minced garlic and Cajun spice blend, cooking for 1-2 minutes until fragrant.

Add the chopped potatoes and pour in the vegetable broth. Bring to a boil.

Reduce heat to low and cover, allowing to simmer for 30 minutes.

Remove from heat and blend the soup to desired consistency. Stir in the cream.

Taste and season with salt and pepper as needed.