In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.

Add 8 ounces of crumbled chorizo to the pot and cook for 5-7 minutes, stirring occasionally, until browned and fragrant.

Stir in 1 finely chopped onion and sauté for 3-4 minutes until translucent, then add 2 minced garlic cloves and sauté for an additional 30 seconds.

Introduce 4 cups of diced Yukon Gold potatoes and 4 cups of chicken broth, bring to a boil, reduce heat and let simmer uncovered for 15-20 minutes.

Once tender, use a potato masher or immersion blender to partially mash the soup until creamy with some chunks remaining.

Gently stir in 1 cup of heavy cream and heat until warmed through without boiling.

Season with salt and black pepper to taste, ladle into bowls, and garnish with fresh parsley.