Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 pound of crumbled chorizo and cook for 5-7 minutes until browned.

Add 1 finely chopped onion and sauté for 3-4 minutes until translucent. Mix in 2 minced garlic cloves and stir for 30 seconds.

Combine 3 cups of diced potatoes with the chorizo and onion mixture. Pour in 4 cups of chicken broth, bring to a boil, then reduce to a simmer for 15-20 minutes.

Remove from heat and blend the soup until creamy, leaving some potato chunks.

Return to low heat and stir in 1 cup of heavy cream. Season with salt and black pepper.

Ladle into bowls, garnish with parsley, and serve hot with crusty bread.