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In a pot, add the chorizo and break it apart while cooking over medium heat. Once cooked, season with a pinch of salt and remove it from the pot.
In the same pot, pour in the olive oil and add the diced onion, minced garlic, and diced jalapeños. Sauté for a few minutes until softened.
Next, add the butter, salt, chicken bouillon, pepper, and smoked paprika. Allow the spices to bloom for a moment.
Stir in the flour and cook for a few minutes to remove the raw flour taste.
Gradually whisk in one cup of chicken broth, making sure there are no clumps and a smooth sauce forms.
Add the remaining three cups of chicken broth, two cups of milk, one cup of heavy cream, a bit more salt, hot sauce, and the diced baby gold potatoes.
Bring the mixture to a gentle simmer, cover, and cook for about 20 minutes until the potatoes are fork-tender.
Remove three cups of the soup and blend until smooth, then return it to the pot.
Stir in some of the cooked chorizo and one cup of the four-cheese blend. Let it simmer for an additional five minutes.
Serve the soup topped with extra cheese, jalapeños, green onions, sour cream, and hot sauce.