Leek, Potato and Kielbasa Soup (#1680)

Serves
Ready
4
45
Minutes
Prep
Cook
15
Minutes
30
Minutes
Categories
Soups
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Ingredients

  • 1/2 tsp Fennel Seeds lightly crushed
  • 2 tablespoons Unsalted Butter
  • 2 cups Leeks sliced, white part only, rinsed and drained
  • 5 cups Chicken Broth
  • 2 medium Potatoes peeled and diced
  • 1/2 pound Polish Kielbasa Sausage diced
  • 1/4 cup Heavy Whipping Cream
  • 1/2 cup Arugula (Roquette) thinly sliced
  • 1/4 cup Sweet Red Bell Peppers finely diced, for garnish

Directions

  1. In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 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 to 15 minutes.
  5. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.
  6. Before serving stir in the arugula.
  7. Garnish with red bell pepper.
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