Begin by peeling and chopping the waxy potatoes into bite-sized pieces, along with slicing the carrot and bell pepper. Finely chop the yellow onion and mince the garlic cloves.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the sliced Spanish chorizo and cook for about 3 minutes until browned and slightly crispy.

After the chorizo has browned, stir in the chopped bell pepper and cook for 2 minutes until it softens slightly. Next, add the finely chopped onion and minced garlic, cooking for an additional 2 minutes.

Mix in the chopped carrots, followed by your seasonings: salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Stir thoroughly for about 2 minutes.

Add 2 tablespoons of double concentrated tomato paste and 1 tablespoon of flour to the pot. Stir well and cook for about 1–2 minutes.

Introduce the chopped potatoes into the pot, then pour in 4 cups of chicken broth, stirring to combine. Bring the mixture to a boil, then cover and reduce to a simmer. Let it cook for 15 minutes.

Once the potatoes are fully cooked, stir in 1/2 cup of heavy cream and chopped parsley. Allow the soup to simmer for an additional 3 minutes.

Ladle the hearty Spanish Potato Soup with Chorizo into bowls, serving it hot alongside crusty artisan bread or a fresh salad.