In a medium-size Dutch oven or saucepan, brown chorizo or sausage until just cooked, remove with a slotted spoon to paper towels and let drain.
Wipe pan clean. Add butter and olive oil; sauté leeks and onion until just beginning to soften. Add garlic, bay leaf, and cook for another 2 minutes.
Add potatoes, browned chorizo or sausage, salt, pepper, and chicken stock. Simmer gently until potatoes are tender. Taste and adjust seasoning. Add cream or half and half, and baby spinach, and heat through.
Transfer to serving plates, and add garnish as desired.
Note: If you want a thicker soup, use a potato masher to mash some of the potatoes prior to adding the cream and spinach, mix well.
Makes 3 to 4 servings.
Rustic Leek and Potato Soup Recipe: https://whatscookingamerica.net/karencalanchini/leekpotatosoup.htm