leek, potato & kielbasa soup

Name: Leek, Potato & Kielbasa Soup
Ingredients: 1/2 teaspoon(s) fennel seeds, crushed; 2 tablespoon(s) butter, unsalted; 2 cup(s) leeks, sliced white parts only, rinsed and drained; 5 cup(s) chicken stock; 2 - boiling potatoes, peeled, diced; 1/2 pound(s) kielbasa, diced; 1/4 cup(s) heavy cream; 1/2 cup(s) arugula, thinly sliced; 1/4 cup(s) red bell pepper, finely diced (optional)

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Ingredients

1/2 teaspoon fennel seeds, crushed
2 tablespoons butter, unsalted
2 cups leeks, sliced white parts only, rinsed and drained
5 cups chicken stock
2 - boiling potatoes, peeled, diced
1/2 pound kielbasa, diced
1/4 cup heavy cream
1/2 cup arugula, thinly sliced
1/4 cup red bell pepper, finely diced (optional)

How To Make leek, potato & kielbasa soup

Step 1

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes.

Step 2

In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes.
Step 3

Stir in stock and potatoes and bring to boil.
Step 4

Simmer the soup until the potatoes are tender, about 10-15 minutes.
Step 5

Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.
Step 6

Before serving stir in the arugula; garnish with red bell pepper if desired.
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