Add your chorizo to a large Dutch oven over medium heat. Cook until done and slightly crispy. Season with a pinch of salt & remove from pan. Remove excess fat in the pot, but leave about a tbsp for flavor.

Reduce heat to medium low.

Add olive oil, onions, garlic, and jalapeños. Let those sweat for a few minutes until nice and fragrant.

Once they're softened add in you butter and let it melt. Cook for another min or so before adding in your flour. Cook for 5ish mins to remove that raw flour taste.

Slowly whisk in 1 c of your chicken broth, make sure to aggressively whisk to get rid of any flour clumps.

Whisk for about 1-2 mins before adding in the rest of your broth, milk, and heavy cream.

Season with 1 tsp salt, chicken bouillon, smoked paprika, and pepper.

Add in your potatoes, bring to simmer, cover, and reduce heat to a little higher than low. If it's too high your soup will split.

Cook for 15-20 mins until potatoes are nice and fork tender. Make sure you stir every so often so the bottom doesn't burn.

Once the potatoes are soft, reduce heat to low, take out 3 cups, add to a blender, and blend until smooth.

Add it back into your soup while whisking. **If your soups splits this step will fix it just whisk aggressively.

Add in some of your chorizo (save some for a topping later), your cheese, and adjust salt to taste.

Mix well & let it cook uncovered on low for 5ish mins till it becomes nice & thick.

Serve with desired toppings & enjoy babe!