In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside for garnish.

In the same pot with the bacon drippings, add the sliced Andouille sausage. Brown for 3-4 minutes per side, then remove and set aside.

Add the onion, bell pepper, and celery (the 'Holy Trinity' of Cajun cooking) to the pot. Sauté for 5-6 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the cubed potatoes, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Stir to coat the potatoes in the spices.

Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low.

Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.

Optional: Use a potato masher to lightly mash some of the potatoes directly in the pot for a thicker, creamier texture.

Stir the browned sausage back into the pot.

In a small bowl, whisk the heavy cream and flour (if using) until smooth, then stir into the soup.

Add the sour cream and stir until fully incorporated and the soup is heated through.

Taste and adjust seasoning if necessary.

Ladle the hot soup into bowls.

Top with shredded cheese, green onions, parsley, and the reserved crispy bacon.

Serve with a side of crusty bread or cornbread.