The ultimate cozy hug in a bowl: smoky, spicy chorizo melts into a velvety cream-kissed broth, studded with tender potato cubes and bright pops of baby spinach. One spoonful and you'll be scraping the pot clean!
Remove the casings from the chorizo (slit lengthwise with a knife and peel off). Pinch off bite-sized pieces (-1 tsp each).
Heat 1 Tbsp olive oil in a large heavy-bottomed pot over medium heat. Add chorizo pieces and cook 10 minutes, stirring occasionally, until golden and the oil turns rusty red.
Stir in diced celery, carrot, and onion. Cook another 10 minutes until softened and fragrant.
Add cubed potatoes; stir 5 minutes to coat in chorizo fat.
Pour in beef broth, add bay leaves, and bring to a boil. Reduce heat to low, partially cover, and simmer 10-12 minutes until potatoes are fork-tender.
Stir in heavy cream and baby spinach. Simmer 2 minutes until spinach wilts and soup turns silky. Turn off heat.
Remove bay leaves. Stir in fresh dill and parsley. Taste; adjust seasoning if needed (chorizo is salty).
Ladle into warm bowls and serve with crusty bread.