Begin by peeling and chopping the waxy potatoes into bite-sized pieces. Dice the green bell pepper and carrot, and finely chop the yellow onion. Mince the garlic.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped chorizo and cook for about 3 minutes until browned.

Next, incorporate the diced green bell pepper into the pot. Sauté for another 2 minutes. Then add the chopped onion and minced garlic and cook for an additional 2 minutes.

Now, stir in the chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Sauté for 2 more minutes.

Mix in the double concentrated tomato paste and flour, cooking for about 1-2 minutes to enhance richness.

Add the chopped potatoes and chicken broth to the pot. Bring to a boil, then cover and reduce to simmer for 15 minutes.

Once the potatoes are tender, pour in the heavy cream and add the chopped parsley, stirring gently. Cook for an additional 3 minutes.

Ladle the warm soup into bowls and serve immediately with crusty bread.