In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and sauté for 5-7 minutes until it becomes translucent and fragrant.

Stir in 3 minced garlic cloves and 1 diced red bell pepper to the pot, continuing to cook for another 2-3 minutes.

Add 6 ounces of diced Spanish chorizo to the pot, browning it for about 5-7 minutes.

Mix in 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and a pinch of cayenne pepper, allowing them to cook for 1 minute.

Pour in 4 cups of chicken broth, followed by 4 peeled and diced Yukon Gold potatoes, 1 can of diced tomatoes, and 1 bay leaf.

Season the soup with salt and pepper to taste, then bring it to a boil. Once simmering, reduce the heat and let it cook for 20-25 minutes.

Use a potato masher to partially mash some of the potatoes against the side of the pot or blend with an immersion blender to achieve desired consistency.

Taste the soup and adjust the seasonings as needed, removing the bay leaf before serving.

Ladle the steaming soup into bowls, garnishing with fresh parsley and a drizzle of olive oil.