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In a large pot, heat the olive oil over medium heat. Add the crumbled chorizo, and cook it for about 5-7 minutes until it’s nicely browned and fragrant. Be sure to stir occasionally so it cooks evenly.
Add the finely chopped onion to the pot with the chorizo. Sauté them together for about 3-4 minutes until the onion is translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until it’s aromatic. If you’re using smoked paprika, sprinkle it in and mix well.
Next, throw in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are soft, take a potato masher or an immersion blender and gently mash or blend part of the soup for a creamy consistency while leaving some chunks of potato for texture.
Now, add the heavy cream to the soup. Stir it in and warm everything through gently—remember not to bring it to a boil after adding the cream. Season with salt and black pepper to your liking.
Ladle the hot soup into bowls, sprinkle with fresh parsley for garnish, and serve it alongside crusty bread.