LEEK, POTATO & KIELBASA SOUP

Leek, Potato & Kielbasa Soup image

Provided by Kitchen Crew

Number Of Ingredients 9

Previous Next

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)

Steps:

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.