In a large pot, heat olive oil over medium heat. Add crumbled chorizo and cook for about 5-7 minutes until browned and fragrant.

Stir in finely chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.

Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.

Using a potato masher or immersion blender, mash or blend part of the soup to achieve creamy consistency, leaving some chunks.

Stir in the heavy cream, avoiding boiling after this point. Season with salt and pepper to taste.

Ladle soup into bowls, garnishing with fresh parsley, and serve with crusty bread.