Follow these simple steps to create your Creamy Potato and Spanish Chorizo Soup:

1. Sauté Chorizo: In a large pot over medium heat, add the sliced Spanish chorizo. Cook until golden and slightly crispy, about 5 minutes. Remove the chorizo from the pot and set aside, leaving the drippings.
2. Cook Onions and Garlic: Add the chopped onion to the same pot. Sauté for about 3-4 minutes until it becomes translucent. Add minced garlic and cook for another minute until fragrant.
3. Add Potatoes: Stir in the diced potatoes, mixing well with the onions and garlic.
4. Pour in Chicken Broth: Add the chicken broth to the pot, bringing everything to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
5. Blend the Soup: Once the potatoes are soft, use an immersion blender to puree the soup until it reaches a creamy consistency. You can also transfer the mixture to a blender, but be careful with the hot liquid.
6. Stir in Cream: Return the pureed soup to the pot, and stir in the heavy cream for added richness. Heat gently, but do not boil.
7. Add Chorizo: Finally, stir in the crispy chorizo pieces. Season with salt and pepper to your taste.
8. Simmer and Serve: Allow the soup to simmer for an additional 5 minutes, stirring occasionally.

The steps are easy to follow, ensuring that you can whip up this fantastic soup effortlessly.