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Leek, Potato & Kielbasa Soup




Source of Recipe


foodtv.com






List of Ingredients



• 1/2 tsp fennel seed, lightly crushed
  
• 2 Tunsalted butter
  
• 2 cups sliced leeks, white part only, rinsed and drained
  
• 5 cups chicken stock
  
• 2 medium boiling potatoes, peeled and diced
  
• 1/2 lb kielbasa, diced
  
• 1/4 cup heavy cream
  
• 1/2 cup thinly sliced arugula
  
• 1/4 cup finely diced red bell pepper, for garnish
  






Instructions



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






Final Comments


Yield: 4 servings