Leek, Potato & Kielbasa Soup Recipe

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Leek, Potato & Kielbasa Soup

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Ingredients

1/2 tsp
fennel seeds, crushed
2 Tbsp
butter, unsalted
2 c
leeks, sliced white parts only, rinsed and drained
5 c
chicken stock
2
boiling potatoes, peeled, diced
1/2 lb
kielbasa, diced
1/4 c
heavy cream
1/2 c
arugula, thinly sliced
1/4 c
red bell pepper, finely diced (optional)

Directions Step-By-Step

1
In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes.
2
In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes.
3
Stir in stock and potatoes and bring to boil.
4
Simmer the soup until the potatoes are tender, about 10-15 minutes.
5
Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.
6
Before serving stir in the arugula; garnish with red bell pepper if desired.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy