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Leek, Potato & Kielbasa Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 teaspoon fennel seed -- lightly crushed

    2. 2 tablespoons unsalted butter

    3. 2 cups sliced leeks -- white part only -- rinsed and drained

    4. 5 cups chicken stock

    5. 2 medium boiling potatoes -- peeled and diced

    6. 1/2 pound kielbasa -- diced

    7. 1/4 cup heavy cream

    8. 1/2 cup thinly sliced arugula

    9. 1/4 cup finely diced red bell pepper --for garnish -- optional

    Instructions Jump to Ingredients ↑

    1. In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes. In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper.

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