1. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until it’s nicely browned, breaking it up with a wooden spoon as it cooks. Once the chorizo is cooked, remove it from the pot and set it aside.

2. In the same pot, add the diced onion and minced garlic. Sauté them until they’re softened and fragrant, about 3-5 minutes.

3. Stir in the diced potatoes, smoked paprika, salt, and pepper. Pour in the broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for 15-20 minutes, or until the potatoes are tender.

4. Using an immersion blender, partially blend the soup to create a creamy texture, leaving some chunks of potato if desired.

5. Stir in the heavy cream, milk, and the cooked chorizo. Add the chopped kale or spinach and let the soup simmer for another 5-7 minutes, until the greens are wilted and the soup is heated through.

6. Ladle the Creamy Chorizo Potato Soup into bowls, garnish with fresh parsley or cilantro, and serve with crusty bread if desired.