Wash and peel the potatoes, chop into bite-sized cubes. Dice the onion and mince the garlic. Chop bell pepper if using.

In a large pot, heat olive oil over medium flame. Add diced onions and minced garlic, sauté for 3-5 minutes until translucent.

Add chopped potatoes, Cajun spice blend, and vegetable broth. Stir well and bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.

Blend about half the soup with an immersion blender for a creamy texture, keeping some chunks.

Stir in cream or coconut milk and heat through for 5 minutes.

Ladle into bowls and garnish with green onions or extra Cajun spice.