1. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned, breaking it up with a wooden spoon as it cooks. Remove the cooked chorizo and set it aside.

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

3. Stir in the diced potatoes, smoked paprika, salt, and pepper. Pour in the chicken or vegetable 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 achieve a creamy texture, leaving some chunks of potato for texture.

5. Stir in the heavy cream, milk, and the cooked chorizo. Add the chopped kale or spinach and let the soup simmer for an additional 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.