Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, celery, and carrot. Sauté for 5-7 minutes until softened.

Add diced russet potatoes, stir to combine, and let cook for about 2 minutes.

Pour in stock and bring to a gentle boil. Cook for about 5 minutes.

Reduce heat to low, then add Cajun seasoning, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Let simmer for 20-25 minutes.

Blend the soup using an immersion blender until desired consistency is reached, leaving some chunks for texture.

Stir in heavy cream and cheddar cheese over low heat until cheese melts.

Taste and adjust seasoning if necessary. Serve hot, garnishing with bacon, green onions, and parsley.