In a large pot, heat over medium heat. Add the sliced Spanish chorizo and cook for 5-6 minutes until it becomes crispy and fragrant.

In the same pot with the chorizo fat, add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 8-10 minutes until the vegetables soften.

Stir in the minced garlic and smoked paprika, allowing them to cook for about 1 minute to release their flavors.

Add the cubed Yukon Gold potatoes to the pot, pour in the chicken broth, and bring to a gentle boil.

Once boiling, reduce the heat to medium-low and cover the pot, allowing to simmer for 20-25 minutes until the potatoes are tender.

Return the crispy chorizo to the pot along with the heavy cream. Stir gently to combine and season with salt and pepper.

Serve the soup hot, garnished with chopped parsley.