Begin by peeling and chopping the waxy potatoes into bite-sized pieces. Finely chop the yellow onion, mince the garlic, and dice the green bell pepper and carrot.

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

Stir in the diced green bell pepper and cook for 2 minutes. Add the chopped onion and minced garlic, cooking for another 2 minutes.

Mix in the chopped carrot, salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Cook for about 2 minutes.

Stir in the tomato paste and flour, mixing thoroughly. Cook for another 2 minutes.

Add the prepared potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cover, cooking for about 15 minutes.

Remove the lid and stir in heavy cream and chopped parsley. Cook for an additional 3 minutes.

Ladle the soup into bowls and serve warm.