Leek, Potato & Kielbasa Soup

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)

How to Make Leek, Potato & Kielbasa Soup

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.

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About Leek, Potato & Kielbasa Soup

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



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