Kielbasa Potato Soup

Wash and cut your baby red potatoes in half or quarters, depending how small they are. You want them to be bite sized so they fit in your spoon easily.
Heat a Dutch oven or large pot to medium and add in the olive oil and pancetta. Sauté for a few minutes until the pancetta is crisp, then remove and add in the sausage.
Continue sautéing until the sausage has some good color, then remove and set aside.
Leaving the rendered fat in the pan, add in the carrots, leeks, half the salt and ground black pepper.
Sauté for 2 minutes, then add in the garlic and continue sautéing for another 20 seconds, making sure not to brown the garlic.
Pour in the chicken broth, mustard, thyme, remaining salt and red potatoes, then cover and simmer on medium low for 10 minutes or until the potatoes are almost cooked through.
Add in the heavy cream, spinach and cooked sausage. Slowly stir in the Gruyere cheese and continue simmering for another 5 minutes or until the potatoes are tender, the cheese has melted and the spinach is wilted.
Sprinkle the crispy pancetta over the top and serve.