Heat 2 tablespoons of olive oil in a large pot over medium heat for about 2 minutes until shimmering. Add 1 chopped onion, stirring frequently, and cook for 5 to 7 minutes until softened and translucent.

Once the onion is ready, stir in 3 cloves of minced garlic and 1 diced red bell pepper. Cook for another 2 to 3 minutes until the garlic is fragrant and the bell pepper becomes slightly tender.

Next, add 8 ounces of sliced Spanish chorizo to the pot and raise the heat slightly. Sauté for 5 to 7 minutes until the chorizo is browned and the oils have been released.

Mix in 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and optional cayenne pepper for added heat. Stir the mixture for 1 minute to toast the spices.

Pour in 6 cups of chicken or vegetable broth, bring to a gentle boil, and add 4 cubed Yukon Gold potatoes and 15 ounces of diced tomatoes, including their juices. Toss in 1 bay leaf.

Once boiling, reduce the heat to low and season with salt and pepper to taste. Allow the soup to simmer uncovered for 20 to 25 minutes until the potatoes are fork-tender.

For a thicker consistency, use a fork or potato masher to partially mash some potatoes directly in the pot. Alternatively, blend a cup of the soup using an immersion blender.

Taste the soup and adjust the seasoning as needed, remembering to remove the bay leaf before serving.

Ladle the steaming soup into bowls and garnish with freshly chopped parsley. Serve alongside crusty bread, lemon wedges, and optional sour cream or Greek yogurt.