Brown the sausage by heating olive oil in a skillet, adding sliced andouille sausage for 5-7 minutes, then transfer to the slow cooker.

Chop russet potatoes, bell pepper, onion, celery, and carrots into bite-sized pieces. Mince garlic and add to the slow cooker.

Sprinkle Cajun seasoning over the mixture, add salt and pepper, and mix gently.

Pour in chicken broth and stir to combine all ingredients.

Cover and cook on high for 3 hours or low for 5 hours until potatoes are tender.

Stir in milk for creaminess and cook an additional hour on low.

Add whipping cream and cheddar cheese, stirring until melted, about 15 minutes.

Serve in bowls, garnished with green onions and Tabasco sauce if desired.