Heat a large pot over medium heat, adding the sliced Spanish chorizo to the dry pot. Cook for about 5–6 minutes, until crispy and the fat has rendered. Remove chorizo, leaving fat in the pot.

In the same pot, add diced yellow onion, red bell pepper, and green bell pepper. Sauté for 8–10 minutes until softened. Add minced garlic and smoked paprika, cooking for another minute until fragrant.

Incorporate cubed Yukon Gold potatoes into the vegetable mixture. Pour in chicken broth, ensuring it covers the ingredients. Increase heat to boil, then reduce to low and simmer for 20–25 minutes until potatoes are tender.

Return cooked chorizo to the pot. Stir in heavy cream, mixing well to achieve a creamy texture. Season with salt and black pepper to taste. Let simmer for an additional 5 minutes to combine flavors.

Ladle soup into bowls, garnishing with freshly chopped parsley. Serve warm with crusty bread.