Prepare the ingredients by peeling and cutting the waxy potatoes into bite-sized cubes. Dice the green bell pepper, chop the carrot, finely mince the garlic, and dice the yellow onion. Chop the fresh parsley for garnish.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.

Add sliced Spanish chorizo and cook for about 3 minutes until browned.

Introduce diced green bell pepper and cook for about 2 minutes until softened. Add chopped onion and minced garlic; sauté for another 2 minutes.

Stir in chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for an additional 2 minutes.

Add 2 tablespoons of tomato paste and 1 tablespoon of flour; stir to combine and cook for 1 minute.

Add cubed potatoes and pour in 4 cups of chicken broth. Bring to a boil.

Cover and reduce heat to medium-low. Let simmer for about 15 minutes until the potatoes are tender.

Stir in 1 cup of heavy cream and chopped parsley. Cook for an additional 3 minutes on low heat.

Taste and adjust seasoning with extra salt and pepper as needed. Serve alongside crusty bread.