leek, potato & kielbasa soup

How To Make leek, potato & kielbasa soup

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card