Begin by heating a large pot over medium heat. Add the sliced Spanish chorizo and cook for 5-6 minutes, stirring occasionally until the chorizo becomes crispy and releases its flavorful oils. Once cooked, remove the chorizo and set it aside, keeping the rendered fat in the pot.

In the same pot with the leftover chorizo fat, add diced yellow onion and sliced red and green bell peppers. Sauté the vegetables for 8-10 minutes over medium heat, stirring frequently until they soften and caramelize.

Stir in freshly minced garlic and smoked paprika to the pot, cooking for about 1 minute until fragrant. Ensure the spices coat the softened vegetables.

Add cubed Yukon Gold potatoes to the pot, stirring them well to coat with the aromatic mixture. Pour in enough chicken broth to cover the ingredients and bring to a rolling boil.

Reduce the heat to low, and let the soup simmer uncovered for about 20-25 minutes until the potatoes are fork-tender.

Return the crispy chorizo to the pot and stir in the heavy cream. Season with salt and pepper to taste, and let the soup simmer for an additional 5 minutes.

Ladle the hot Spanish Chorizo Soup into bowls and garnish generously with freshly chopped parsley. Serve alongside crusty bread.