Begin by peeling and chopping your waxy potatoes, bell pepper, carrot, and onion into bite-sized pieces. Mince the garlic and chop the parsley for garnishing later.

In a large pot, heat a tablespoon of olive oil over medium-high heat. Once shimmering, add the diced Spanish chorizo and cook for about 3 minutes, stirring occasionally.

Stir in the chopped bell pepper and cook for 2 minutes until slightly softened. Then, add the onions and minced garlic to the pot, continuing to cook for another 2 minutes.

Incorporate the chopped carrot, followed by salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for an additional 2 minutes.

Stir in the double concentrated tomato paste and then add the flour to thicken the soup. Mix well until the flour is fully incorporated.

Add the chopped potatoes to the pot, followed by pouring in the chicken broth. Bring the mixture to a rolling boil, then reduce heat and let it simmer for 15 minutes.

Once potatoes are cooked through, stir in the heavy cream and chopped parsley, cooking for an additional 3 minutes. Adjust seasoning before serving.