In a large pot, heat over medium heat and add sliced Spanish chorizo. Cook for 5–6 minutes until crispy and golden brown. Remove chorizo, leaving drippings in the pot.

Add diced yellow onion, red bell pepper, and green bell pepper to the pot. Sauté for 8–10 minutes until softened and caramelized.

Stir in minced garlic and smoked paprika, cooking for an additional minute until fragrant.

Add cubed Yukon Gold potatoes and pour in enough chicken broth to cover. Increase heat to bring to a boil.

Once boiling, reduce heat to medium-low and let soup simmer for 20-25 minutes until potatoes are tender.

Return cooked chorizo to the pot and stir in heavy cream, simmering for another 5 minutes.

Ladle soup into bowls, garnish with parsley, and serve with warm, crusty bread.