Wash and peel the potatoes, then chop them into bite-sized cubes. Dice the onion and bell peppers, and mince the garlic.

Heat olive oil in a large pot over medium heat. Add onion and bell peppers, sauté until softened, about 5-7 minutes.

Stir in minced garlic and sauté until fragrant, about 1 minute.

Add prepared potato cubes, vegetable broth, and Cajun spice blend to the pot. Stir to combine.

Increase heat to bring to a boil, then reduce to a simmer, cooking covered for about 20 minutes until potatoes are tender.

Optionally, use an immersion blender to blend part of the soup for a creamier texture.

Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes before serving.