1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Add the diced potatoes and smoked paprika, then season with salt and pepper.
4. Return the chorizo to the pot and let the soup simmer until the potatoes are tender, about 15-20 minutes. If you like a creamier texture, stir in the heavy cream and let it warm through for another 2 minutes.
5. Adjust the seasoning to taste. Serve hot, garnished with fresh cilantro and accompanied by crusty bread for dipping.

One tip from my kitchen: if you like a smoother soup, use an immersion blender to partially blend the potatoes for a thicker consistency. Just remember to leave some chunks for texture!