Begin by peeling and chopping the waxy potatoes into even-sized cubes. Deseed and chop the green bell pepper, finely chop the onion, and mince the garlic. Chop the carrot into small pieces.

In a large pot, drizzle 2 tablespoons of olive oil and heat it over medium-high heat. Once the oil shimmers, add the 8 ounces of sliced Spanish chorizo. Sauté for about 3 minutes until browned and fragrant.

Add the chopped green bell pepper and cook for about 2 minutes, stirring occasionally.

Toss in the finely chopped onion and minced garlic. Sauté for another 2 minutes until the onion becomes translucent.

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

Mix in the double concentrated tomato paste and sprinkle in 2 tablespoons of flour. Stir vigorously until no lumps remain.

Introduce the chopped potatoes and pour in 6 cups of chicken broth. Bring to a boil, cover, and reduce to a simmer for about 15 minutes.

Once the potatoes are tender, stir in ½ cup of heavy cream and 2 tablespoons of freshly chopped parsley. Cook for an additional 3 minutes.

Ladle the hot soup into bowls and serve immediately, ideally with crusty bread on the side.