Heat the olive oil in a large pot over medium heat until shimmering. Add the crumbled chorizo and cook for 5-7 minutes until browned and fragrant.

Next, add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and optional smoked paprika, cooking for about 30 seconds.

Add the diced potatoes to the pot, stirring to coat them. Pour in the chicken broth, bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes are fork-tender.

Using a potato masher or immersion blender, gently mash part of the soup for a creamy consistency; ensure some potato chunks remain.

Stir in the heavy cream, warming gently without boiling. Season with salt and black pepper to taste.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot alongside crusty bread.